Corn cakes

Prep: 10 mins
Cook: 10 mins
Corn cakes
Perfect for after school, these little cakes are loaded with easy ingredients you may likely already have in the store cupboard. 

2 medium eggs

5 tbsp milk

25g butter, melted

85g self-raising flour

330g can of sweetcorn, drained

2 spring onions, finely chopped

2 streaky rashers, chopped into small pieces

4 tbsp sunflower oil, for shallow frying

Sweet chilli sauce to serve

Whisk the eggs, milk and butter together in a bowl, then whisk in the flour and a large pinch of salt until smooth, then mix in the corn and the spring onions.

Cook the rashers until just starting to crisp then add to the batter and mix together.

Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the cakes are puffed up and golden.

Lift out on to a plate lined with kitchen paper and cook the remaining cakes.

Serve with sweet chilli sauce.

Makes 8

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Flour, Eggs, Pork, Vegetables, Oil

Recipe Type
Kids Food, Snacks

Level of Difficulty

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