Recipes
Corn pancakes with tomato and feta
| Prep Time | Cook Time | Serves |
|---|---|---|
| 15 minutes | 15 minutes | 4 |
Ingredients
- 125g can corn kernels, drained
- 125g can creamed corn
- 3 eggs, separated
- 1/3 cup milk
- 1 cup self-raising flour
- 1 tablespoon basil pesto
- Chopped tomatoes and marinated feta, to serve
- Fresh parsley, to garnish
Method
- Combine corn kernels, creamed corn, egg yolks and milk in a medium bowl. Stir in flour and pesto until combined.
- Beat egg whites in a medium bowl with electric mixer until firm peaks form. Fold half the whites into corn mixture. Then fold in remaining egg whites. Season with salt and pepper.
- Heat a non-stick fry pan over medium heat. Lightly spray with cooking oil. Cook three pancakes at a time. Pour 1/4 cupfuls of corn mixture into pan. Cook for about 2 minutes. When bubbles appear, turn over and cook another 2 minutes or until lightly browned underneath. Remove and cover to keep warm. Repeat with remaining batter.
- Serve warm pancakes topped with chopped tomatoes and marinated feta. Garnish with fresh parsley.
By New Idea Food Director Barbara Northwood
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