The trick with the corn cakes is to make sure the pan is not too hot, cook slowly over a medium heat. All the children loved these, very easy and simple to make and they are gluten free!
- 2 x cans corn kernels
- 4 shallots, finely chopped
- 2 tablespoons polenta
- 3 eggs, lightly beaten
- Salt
- 2 tablespoons olive oil
- Drain corn kernels in colander.
- Finely chop shallots.
- Lightly beat eggs in bowl with whisk.
- Add corn, polenta, shallots and a pinch of salt to eggs.
- Stir to combine (the mixture will be really runny).
- Place oil in frypan, heat to a medium heat.
- Drop tablespoon size into pan and cook for approx 5 mins each side on medium heat until golden brown.
- Drain cakes on paper towel.
- Serve with salad and sweet chilli sauce.
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Farnborough State School 