525 g fresh corn kernels cut from 3 large corn cobs
1 small red onion chopped
2 eggs
3 tablespoons chopped coriander leaves cilantro
125 g plain all-purpose flour
1 teaspoon baking powder
sea salt
fresh ground black pepper
vegetable oil for frying
Steps:
Preheat the oven to 120C/250F/Gas 1
Place three-quarters of the sweetcorn kernels the onion eggs coriander flour baking powder salt and pepper in a food processor and process until combined
Transfer to a large bowl add the remaining sweetcorn kernels and stir to combine
Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high When the oil is hot drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for one minute on each side
Drain on paper towels and keep warm in the oven while you are making the rest of the cakes
