March 30, 2026

Crunchy Corn Cakes

Serves:

Cooking Time:

< 15 min

Ingredients:

15 ml oil
1 onion(s), finely chopped
0.5 red pepper, finely chopped
410 g canned cream style sweetcorn
30 ml coriander, chopped
salt & freshly ground black pepper to taste
60 ml milk
1 extra large egg(s)
120 ml cake flour
125 ml LANCEWOOD® Cheddar
Oil for frying

To serve:
175 g LANCEWOOD Jalapeño Chutney DIP&TOP®
Tomato salsa
5 ml paprika
or oregano

Method

Heat the oil and fry the onion and red pepper until soft. Add the sweetcorn, coriander and seasoning and mix through.
In a separate bowl, beat the milk and the egg together.
Add the egg mixture to the pan and sift the flour in, mixing bit by bit. Mixture should be slightly runny. Lastly mix in the cheese.
Heat oil in a separate pan and spoonfuls of the mixture to the pan.
Fry until golden on one side. Flip over and fry until golden on the other side.
Place on absorbent paper to remove excess oil.

To serve: Serve with Jalapeño Chutney DIP&TOP®, tomato salsa, grated cheese and a sprinkle of paprika.