Sweetcorn, chilli and coriander griddle cakes
Great for early autumn when fresh sweetcorn and homegrown chillies are both in abundance; and only takes a few minutes’ cooking time.
Good Energy has teamed up with green chef Arthur Potts Dawson to create this and other recipes - that will feed you and help to save our planet.
900g fresh sweetcorn, cut from the cob
115g plain flour
280ml milk
1 tablespoonful melted butter
1 fresh red chilli deseeded and chopped finely
3 tbsp chopped coriander
4 eggs
1/2 tsp of salt
Serves 4
Beat the egg whites and yolks separately. Mix the yolks into the corn; then add the milk, then the flour, the salt, the chilli and coriander and beat well. Last of all, fold in the egg whites. Dollop the mixture in tablespoons into a medium/hot frying pan and cook for a couple of minutes, then turn until golden on both sides. Serve hot with a knob of butter and a salad.