Go to all recipes
Sweetcorn cakes with green chutney

Sweetcorn cakes with green chutney


These sweet and mellow sweetcorn fritters go beautifully with the punchy, spicy chutney - just right for brunch

  • Feeds 3 Feeds 3
  • Ready in 30 minutes

Each serving contains

  • Energy
    1729kj 414kcal
  • Fat
    Med 29%
  • Saturates
    High 47%
  • Sugar
    Low 10%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 41g

Bring Co-op to your front door

Big Bag Option


  • 2 × 260g cans Co-op naturally sweet sweetcorn in water, drained and half roughly blitzed
  • 2 Co-op British free range eggs
  • 100g Co-op self raising flour
  • 2 tsp mild curry powder
  • 1 small red onion, finely chopped
  • 1 tbsp flavourless oil (we used sunflower)
  • 1 lemon, quartered (optional)

For the chutney:

  • 50g coriander, leaves picked
  • 20g mint, leaves picked
  • 1 garlic clove, roughly chopped
  • Juice of ½ lemon
  • 40g desiccated coconut
  • 1 green chilli, finely chopped, including seeds if you like spice


To make the chutney:

  1. Put the coriander, mint, garlic, lemon juice, coconut and chilli in a blender or food-processor with 2-3 tbsp water
  2. Blitz until smooth, adding more water if needed (the final consistency should be like pesto), season then set aside

To make the corn cakes:-

  1. In a large bowl, mix all the sweetcorn with the eggs, flour, curry powder and onion, then season
  2. Heat the oil in a large frying pan over a medium heat
  3. Then dollop in a heaped tablespoon of mixture for each cake
  4. Flatten them slightly and fry for 3-4 mins per side until golden and crisp
  5. You may need to do this in batches
  6. Set each batch aside on a plate lined with kitchen paper while you cook the rest
  7. Serve the cakes with the bright green chutney and garnish with a lemon wedge, if you like

This recipe is by Lola Milne from her cookbook Take One Tin.