Special Diet

Corn and Courgette Cakes

cook 20 mins
  • 150 g (5 oz) fresh sweetcorn kernels
  • 1 courgette, coarsely grated
  • 1 teaspoon cumin seeds
  • 4 spring onions, thinly sliced
  • 3 tablespoons self raising flour
  • 2 eggs, beaten
  • 2 tablespoons chopped fresh coriander
  • 1 red chilli, deseeded and roughly chopped
  • vegetable oil, for shallow-frying
  • salt and pepper
  • ready-made guacamole
  • lime wedges
  • Place the corn in a large bowl with the courgette, cumin seeds, spring onions, flour, eggs, coriander, chilli and some seasoning and mix well.
  • Heat a tablespoon of oil in a large nonstick frying pan and cook spoonfuls of the mixture in batches for 2–3 minutes on each side until cooked through. You should end up with 12 cakes, 3 for each person.
  • Serve with guacamole and lime wedges.
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