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 24 www.hartsofstur.com