CORN CAKES WITH MEXICAN BEANS

CORN CAKES WITH MEXICAN BEANS

These corn cakes are made from an easy batter, with beaten egg whites to make them really light and fluffy. Alongside the warmly spiced Mexican beans, they make a relaxed breakfast-meets-lunch dish.

INGREDIENTS

SERVES: 4

For the Mexican beans:

1 tbsp vegetable oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp sweet smoked paprika

400g tin chopped tomatoes

400g tin kidney beans, rinsed and drained

100ml water

Sea salt and freshly ground black pepper

 

For the corn cakes:

340g tinned sweetcorn kernels, drained (285g drained weight)

4 spring onions, thinly sliced

75g mature Cheddar, grated

100g self-raising flour

50g cornflour

2 large free-range eggs

80ml whole or semi-skimmed milk

1–2 tbsp olive oil, for frying

 

To serve:

1 ripe avocado, peeled, stoned, quartered and sliced

1 lime, cut into 4 wedges

A handful of coriander

METHOD

1: For the beans, heat the oil in a sauté pan over a medium heat. Add the onion and cook for 2 minutes, then add the garlic and stir for 1 minute. Sprinkle in the spices, stir for a minute, then add the tinned tomatoes, kidney beans and water. Simmer gently for about 15 minutes, until slightly reduced and thickened.

2: Meanwhile, for the corn cakes, preheat the oven to 140°C/Fan 120°C/Gas 1. Put the sweetcorn kernels, spring onions, cheese, flour, cornflour and a little salt and pepper into a bowl and mix well to combine.

3: Crack the eggs and separate the yolks into one bowl and the whites into another very clean medium bowl. Add the milk to the egg yolks and beat well, then pour into the corn mixture and mix until well combined. Using an electric hand whisk, whisk the egg whites to soft peaks, then gently fold into the corn mixture.

4: You’ll need to cook the corn cakes in batches. Heat a little oil in a non-stick frying pan over a medium-high heat. When hot, drop 3 or 4 tablespoonfuls of the mixture into the pan, placing them well apart. Cook for 2–3 minutes until bubbles appear on the surface, then flip the corn cakes over and cook for 2–3 minutes on the other side. Transfer to a baking tray; keep warm in the oven while you cook the rest of the batter, adding more oil as necessary, to make about 20 cakes in total.

5: Just before serving, gently reheat the beans. Serve the corn cakes with the Mexican beans, avocado slices, lime wedges and fresh coriander.

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INGREDIENTS

SERVES: 4

For the Mexican beans:

1 tbsp vegetable oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp sweet smoked paprika

400g tin chopped tomatoes

400g tin kidney beans, rinsed and drained

100ml water

Sea salt and freshly ground black pepper

 

For the corn cakes:

340g tinned sweetcorn kernels, drained (285g drained weight)

4 spring onions, thinly sliced

75g mature Cheddar, grated

100g self-raising flour

50g cornflour

2 large free-range eggs

80ml whole or semi-skimmed milk

1–2 tbsp olive oil, for frying

 

To serve:

1 ripe avocado, peeled, stoned, quartered and sliced

1 lime, cut into 4 wedges

A handful of coriander

METHOD

1: For the beans, heat the oil in a sauté pan over a medium heat. Add the onion and cook for 2 minutes, then add the garlic and stir for 1 minute. Sprinkle in the spices, stir for a minute, then add the tinned tomatoes, kidney beans and water. Simmer gently for about 15 minutes, until slightly reduced and thickened.

2: Meanwhile, for the corn cakes, preheat the oven to 140°C/Fan 120°C/Gas 1. Put the sweetcorn kernels, spring onions, cheese, flour, cornflour and a little salt and pepper into a bowl and mix well to combine.

3: Crack the eggs and separate the yolks into one bowl and the whites into another very clean medium bowl. Add the milk to the egg yolks and beat well, then pour into the corn mixture and mix until well combined. Using an electric hand whisk, whisk the egg whites to soft peaks, then gently fold into the corn mixture.

4: You’ll need to cook the corn cakes in batches. Heat a little oil in a non-stick frying pan over a medium-high heat. When hot, drop 3 or 4 tablespoonfuls of the mixture into the pan, placing them well apart. Cook for 2–3 minutes until bubbles appear on the surface, then flip the corn cakes over and cook for 2–3 minutes on the other side. Transfer to a baking tray; keep warm in the oven while you cook the rest of the batter, adding more oil as necessary, to make about 20 cakes in total.

5: Just before serving, gently reheat the beans. Serve the corn cakes with the Mexican beans, avocado slices, lime wedges and fresh coriander.

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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