1 x 326g can and 1 x 195g can essential Waitrose sweetcorn, drained (drained weight 420g)
3 tbsp polenta
120g essential Waitrose plain flour
2 tsp baking powder
2 essential Waitrose eggs, beaten
90ml whole milk
4 essential Waitrose salad onions, finely sliced
2 tbsp chopped coriander
1 tsp salt
3 tbsp essential Waitrose vegetable oil
200g kale, chopped
1 garlic clove, thinly sliced
1. In a large bowl, mix together the sweetcorn, polenta, flour, baking powder, eggs, milk, salad onion, coriander and salt.
2. In a large frying pan, heat a little oil over a medium heat. Spoon 2 tbsp of the mixture into the oil to form a cake; repeat with another 2 tbsp. Brown the cakes for 2 minutes, then flip and cook for another 2 minutes. Repeat with the remaining mixture, adding more oil as needed, to make 12-15 cakes.
3. Meanwhile, blanch the kale in a large pan of boiling water for 1 minute; drain well. Heat a splash more oil in a separate frying pan. Sauté the garlic until just golden, then add the kale; season and fry for 2 minutes. Serve the corn cakes with the kale and a dollop of Greek yogurt and spoonful of salsa, if liked.
This recipe first appeared in Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue
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