sweetcorn cakes.

This is another fine recipe from The Best-Ever Vegetarian Cookbook. I was excited to try this one because of the simple but flavorful ingredients that I saw listed in the recipe.

the recipe

serves 4

1 large cob sweetcorn

3/4 cup plain flour

1 egg

a little milk

salt and freshly ground black pepper

shredded fresh basil leaves, to garnish

1. Pull the husks and silk away from the corn, then hold the cob upright on a board and cut downwards with a heavy knife to strip off the kernels. Put the kernels in a pan of boiling water and cook for 3 minutes after the water has returned to the boil, then drain and rinse under the cold tap to cool quickly.

2. Put the flour into a bowl and break the egg into a well in the middle. Start stirring with a fork, adding a little milk to make a soft dropping consistency. Stir in the drained corn and season with salt and pepper.

3. Heat some oil in a wide frying pan and drop a tablespoon of batter into the center. Cook, one at a time, over a low heat and turn as soon as the top is set. Drain on kitchen paper and keep warm while cooking the remaining fritters. The mixture should make at least 8 sweetcorn cakes

substitutions

Half a bag of frozen corn for the cob of sweetcorn

Didn't have any fresh basil leaves

great with

I had a serving of the sweetcorn cakes with an Amy's California Veggie Burger (love those!) along with some grilled tomatoes, which were sliced and then seasoned with salt, pepper and oregano.

the review

This is similar to a corn souffle, just served in a different way. I really liked this recipe. The flavor is good, but not too overwhelming. Definitely a simple food, but really good. I can't wait to try this with an actual cob of sweetcorn instead of just half a bag of sub-par frozen corn. I will definitely be trying this recipe again once the weather gets warmer, once corn is in season.