Colin Cakes

Central and North Burnett Times - - GUARDIAN -

Serves 4 • 2 x 200g corn cobs • 2 spring onions, finely chopped • 2 eggs, beaten • 1 cup (170g) po­lenta Bring a large pot of wa­ter to the boil and add the corn. Gently boil for 8 min­utes. Mean­while in an­other pot, bring 3 cups of wa­ter to the boil, re­duce heat and steadily pour in po­lenta, stir­ring con­stantly. Con­tinue to stir un­til the po­lenta is thick­ened, 10 to 15 min­utes. Af­ter 8 min­utes, re­move the corn from wa­ter and cool. Slice the corn ker­nels from the cobs and place in a bowl. With a hand held blender ‘smash’ to a creamed corn con­sis­tency. When po­lenta is cooked, re­move from heat and cool. Add the smashed corn, spring onions and eggs, sea­son with cracked pep­per and mix well. In a non­stick fry­ing pan, place four large egg rings. Dol­lop enough mix­ture to level with the top of each ring. Over a mod­er­ate heat, cook for 4 min­utes, then us­ing an egg flip, turn and cook for an­other 4 min­utes or un­til cooked through. Us­ing a long, slen­der knife run it around the in­side egg ring to loosen the cakes. Serve with your fam­ily’s favourite salad.

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