Corn cakes with garlic kale

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes
  • Serves:4


    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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