Hot Corn Cakes with Salad

Hot Corn Cakes with Salad

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Serves 4
Cooking time – 30 minutes

Crisp, crunchy and spicy corn cakes work so well with a cool and delicious salad.


Nutritional Value per serving:

Energy 667 Kcal; Carbohydrate 40 g of which sugars 12 g; Protein 13 g; Fat 52 g of which saturated fat 13 g.


200 g/ 7 oz tinned or frozen sweetcorn 90 ml/ 3 fl oz milk Salt and freshly ground black pepper 3 drops of Tabasco sauce 1 medium iceberg lettuce 2 avocados, peeled and sliced 1 yellow pepper, deseeded and sliced 4 tbsps olive oil 1 tbsp white wine vinegar 100 g/ 3 ½ oz self-raising flour 2 large eggs 2 -3 tbsps vegetable oil For the dressing: 2 spring onions, finely sliced 4 -5 sprigs of dill, chopped – reserve 1 sprig for garnish 150 ml / 5 fl oz soured cream Salt and freshly ground black pepper


  1. Drain tinned sweetcorn and set aside. In a bowl, mix the milk, salt, pepper and Tabasco. Put the frozen sweetcorn into a pan with the seasoned milk, and shake over a low heat for 1 minute. Turn off the heat and leave to thaw.
  2. To make the dressing, add the spring onions and dill to the soured cream in a bowl and season to taste.
  3. Put lettuce leaves, avocados and sliced pepper into a salad bowl. Mix olive oil and vinegar together, season and toss gently into the salad.
  4. Put flour into a bowl, make a well in the centre and break in the eggs. Add the seasoned milk or strain the milk from the defrosted sweetcorn, beat until smooth then stir in the corn.
  5. Take two frying pans and heat 1 – 1 ½ tbsps of vegetable oil in each. Drop six tbsps of batter into each pan. Fry gently for 4 – 5 minutes until golden underneath and set at the edges. Turn and fry for another 1 – 2 minutes.
  6. Divide the salad among four plates. Drain the corn cakes and arrange three with each salad. Garnish with fronds of dill and serve the dressing separately.

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