Sweet Corn Cakes By Bill Granger - cooking recipe

Ingredients

525 g fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
3 tablespoons chopped coriander leaves (cilantro)
125 g plain all-purpose flour
1 teaspoon baking powder
sea salt
fresh ground black pepper
vegetable oil, for frying

Preparation

Preheat the oven to 120C/250F/Gas 1.
Place three-quarters of the sweetcorn kernels, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
Transfer to a large bowl, add the remaining sweetcorn kernels and stir to combine.
Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three, for one minute on each side.
Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.