Cumin Spiked Corn Cakes
INGREDIENTS
1 cup corn kernels (fresh, canned or frozen)
¼ cup polenta
1 cup mashed kumara or pumpkin
1 tsp ground cumin
1 red long chilli, deseeded and finely chopped
1 tblsp each chopped chives, parsley and coriander
flour for dusting
¼ cup polenta
1 cup mashed kumara or pumpkin
1 tsp ground cumin
1 red long chilli, deseeded and finely chopped
1 tblsp each chopped chives, parsley and coriander
flour for dusting
Jazz up the picnic basket with these café style corn cakes.
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METHOD
1. Mix together the corn kernels, polenta, kumara or pumpkin, cumin, chilli and herbs. Season with salt and pepper.
2. With wet hands shape the mixture into small patties and toss lightly in flour.
3. Heat a dash of oil in a frying pan and when hot cook the corn cakes for 2-3 minutes on each side until golden and crisp. Drain on paper towels. Pack into a lunch box, with baking paper between layers of cakes if required.
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