Cheesy corn cakes

Name: Cheesy corn cakes
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Global
Ingredients: 175 grams self-raising flour; 1 teaspoon baking powder; 2 eggs; 125 milliliters milk; 198 grams sweetcorn, drained; 100 grams mature cheddar, grated; 2 Tbsps chopped chives; 2 teaspoons sunflower oil; 2 ripe tomatoes, finely chopped; 2 Tbsps organic tomato ketchup

Cheesy corn cakes takes about 15 minutes from beginning to end. This recipe serves 12. One serving contains 133 calories, 6g of protein, and 5g of fat. If you have tomato ketchup, chives, sweetcorn, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a side dish.

Instructions

Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.

Ingredients you will need

Tomato

Ketchup

Salsa

Dip

Equipment you will use

Bowl

In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.

Ingredients you will need

Baking Powder

Corn

Cheese

Chives

All Purpose Flour

Egg

Milk

Equipment you will use

Whisk

Bowl

Heat half the oil in a non-stick frying pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add six spoonfuls of the mixture to the pan and flatten out slightly with the back of the spoon, keeping them separate. Cook for 1 minutes over a medium heat until golden. Turn and cook the other side, then remove from the pan and keep warm while you make six more corn cakes with the remaining oil and mixture.

Ingredients you will need

Corn

Cooking Oil

Equipment you will use

Frying Pan

Serve with the salsa dip.

Ingredients you will need

Salsa

Dip