Corn cakes
Prep:
10 mins
Cook:
10 mins
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.
Serves
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
Easy
