Recent trips to the farmers markets have left us with a fridge full of corn and coriander (cilantro). I was wondering what to cook for the kids dinner and remembered that my brother's partner Amanda*, a committed vegetarian, used to make great corn cakes. I dug out the recipe and set to work...
AMANDA'S CORN CAKES
Ingredients:
3 cups fresh corn kernels (cut from 3 to 5 corn cobs)
1 small red onion, chopped
2 eggs
1/4 cup fresh coriander/cilantro (including stems and leaves)
1 cup plain flour
salt and pepper to taste
3-4 tbs peanut oil
Method:
In a food processor, place 2 cups of the corn kernels, onion, eggs, coriander and flour. Process until combined.
Stir in remaining corn kernels and season to taste.
Heat peanut oil in in non-stick pan over medium-high heat. In batches, drop heaped tablespoonfuls of the mixture into the hot oil and cook for approximately 1 minute per side. Drain on paper towel once browned both sides.
Variations:
I used olive oil instead of peanut oil. I used a brown onion as I didn't have any red onions. I used more coriander than specified. I used a soupspoon to drop the batter into the oil.
Amanda served these with a chili sauce (1/2 cup sweet chili sauce, 1/4 cup lime juice, 1 tbl fish sauce).
Little Miss 11 month was happy to eat the corn cakes, but the boys were not so enraptured (preferring the honey-glazed chicken I served them with). Interest did peak however, with the addition of tomato sauce (ketchup).
I think these corn cakes would be great as a brunch item served with some crisp bacon and perhaps a creamy but spicy tomato sauce. They would also make a fantastic appetizer if made teaspoonful size and topped with a hearty guacamole, pico de gallo or perhaps a mango/avocado/chili salsa.
I'm not too sure where this recipe came from, but I guess the absolutely brilliant Australian delicious magazine, or perhaps Good Taste.
*Our whole family fondly remembers, and misses Amanda. Amanda was a beautiful soul who succumbed to a nasty and virulent melanoma cancer... way before her time.
