| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Omani |
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 500 |
g |
Sweet corn kernels; (10oz) |
| 4 |
|
Eggs |
| 1 |
|
Heaped tbsp polenta |
| 1 |
|
Heaped tbsp cornflour |
| 2 |
tb |
Creme fraiche |
| 8 |
|
Spring onions – finely sliced |
| 2 |
sm |
Chilies – finely chopped |
| 2 |
|
Cloves garlic – finely chopped |
| 2 |
tb |
Sesame oil |
|
|
Seasoning |
INSTRUCTIONS
You will need a flat griddle or heavy based frying pan or cast pan to
cook these on. Pre-heat and rub with an oiled cloth before you start.
Sweat the garlic, chilli, and spring onion off in the oil.
Put all other ingredients in a mixing bowl. Add the onion mix and
blend all together with a spoon to form a fairly stiff batter. Season.
Drop dessert spoons of the mixture onto the pre-heated griddle and
cook for about a minute.
Flip over with a palatte knife and cook on the other side. The corn
cakes should be golden and lacy. They will take about a minute each
side - taste one to make sure tyour timimgs are right.
These are delicious as pre-dinner nibbles, to use with dips or as an
accomaniment to all kinds of spicy food.
Converted by MC_Buster.
Per serving: 585 Calories (kcal); 53g Total Fat; (82% calories from
fat); 23g Protein; 3g Carbohydrate; 775mg Cholesterol; 235mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 9
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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