Harts of Stur Kitchen issue 09, spring 2019 | Page 24
Harts Kitchen
CORN CAKES
Serves 4
515 calories per serving
T
hese corn cakes are made from an easy batter, with
beaten egg whites to make them really light and
fluffy. Alongside the warmly spiced Mexican beans, they
make a relaxed breakfast-meets-lunch dish.
For the Mexican beans
1 tbsp vegetable oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp sweet smoked paprika
400g tin chopped tomatoes
400g tin kidney beans, rinsed and drained
100ml water
Sea salt and freshly ground black pepper
For the corn cakes
340g tinned sweetcorn kernels, drained (285g
drained weight)
4 spring onions, thinly sliced
75g mature Cheddar, grated
100g self-raising flour
50g cornflour
2 large free-range eggs
80ml whole or semi-skimmed milk
1–2 tbsp olive oil, for frying
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