Corn and ricotta cakes with grilled tomatoes for 4 person
Whip up these corn cakes for a quick vegetarian brunch. For a satisfying main course, serve with wholemeal bread.
Ingredients for Corn and ricotta cakes with grilled tomatoes
- 2 corn cobs (or 250g canned kernels)
- 3/4 cup (185ml) buttermilk
- 2 eggs, lightly beaten
- 1/2 cup (125g) low-fat ricotta
- 1 cup (150g) self-raising flour
- 2 tablespoons chopped chives
- Olive oil spray
- 12 vine-ripened cherry tomatoes
- 2 tablespoons good-quality pesto
Step 1Preheat the grill to high.
Step 2Using a sharp knife, cut down each side of the corn cobs to remove the kernels (or drain canned corn).
Step 3Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a bowl. stir in the corn and chives.
Step 4Heat a large non-stick frypan over medium heat and spray with olive oil. using 1/3 cup (80ml) of batter for each corn cake, spoon the batter into the pan in batches of 2-3. Cook for 2-3 minutes each side until browned and cooked through. Keep warm while you repeat with the remaining batter to make 8 corn cakes in total.
Step 5Meanwhile, place the tomatoes on a baking tray. season well with sea salt and freshly ground black pepper, then grill for 6-8 minutes until softened and just starting to split.
Step 6Arrange the corn cakes on plates, top with the tomatoes, drizzle with pesto, then scatter with the basil leaves and serve.
Corn and ricotta cakes with grilled tomatoes, How to Make
Additional information for Corn and ricotta cakes with grilled tomatoes
Preparation: 0:20 Minutes, Cooking: 0:25 Minutes, Serving: 4 Person, Level:
1412 kj Energy, 11g Fat Total, 4g Saturated Fat, 6g Fibre, 17g Protein, 129mg Cholesterol, 524.51mg Sodium, 7g Carbs (sugar), 40g Carbs (total),
All nutrition values are per serve
This Corn and ricotta cakes with grilled tomatoes published first on: Taste.com.au, Images by: Ian WallaceYou May Also Like
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