Cheesy Bean Sweetcorn Cakes With Quick Salsa Recipes

CHEESY CORN CAKES

Cheesy corn cakes image

These cheesy sweetcorn cakes can be whipped up in minutes, and the kids will love to help you make them

Provided by Lesley Waters

Categories Main course, Snack

Time 15m

Yield Makes 12 cakes

Number Of Ingredients 10

Ingredients

175g self-raising flour
1 tsp baking powder
2 eggs
125ml milk
198g can sweetcorn , drained
100g mature cheddar , grated
2 tbsp chopped chives
2 tsp sunflower oil
2 ripe tomatoes , finely chopped
2 tbsp organic tomato ketchup

Steps:

Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
Heat half the oil in a non-stick 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 1½ 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. Serve with the salsa dip.

Nutrition Facts : Calories 127 calories, Fat 4.8 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.9 grams sugar, Fiber 0.8 grams fiber, Protein 5.4 grams protein, Sodium 0.64 milligram of sodium

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