Sweetcorn cakes with yoghurt sauce

Sweetcorn cakes with yoghurt sauce


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About this recipe: These versatile sweetcorn griddlecakes are good as a light lunch or served with roast chicken. Also enjoy them for brunch.

Brenda Houghton

Makes: 12 cakes

  • 75g (2¾ oz) polenta (cornmeal)
  • 75g (2¾ oz) strong white flour
  • 2 teaspoons baking powder
  • Salt and black pepper
  • 1 tablespoon vegetable oil, plus extra for greasing
  • 150ml (5 fl oz) skimmed milk or water
  • 1 cob fresh sweetcorn, or 125g (4½ oz) canned sweetcorn, or frozen sweetcorn, defrosted
  • 2 tablespoons chopped fresh coriander
  • 2 egg whites
  • For the sauce
  • 150g (5½ oz) low-fat Greek yoghurt
  • Grated zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh coriander

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Combine the cornmeal, flour, baking powder and some black pepper in a large bowl. Add the oil and the milk or water, and stir until the batter has a thick, dropping consistency.
  2. If using fresh sweetcorn, cut the tip off and stand the cob upright on a chopping board. Hold it firmly by the stem and, using a sharp knife, slice off the kernels, following the hard cob as your guide. Add the sweetcorn kernels and chopped coriander to the batter, mix well, cover and allow to rest for 20 minutes.
  3. Whisk the egg whites and a pinch of salt into soft peaks. Add a little beaten white to the batter to loosen it, then fold in the rest.
  4. Heat a griddle or large frying pan and spread a thin coating of oil over it with a piece of kitchen paper. Keep the paper to hand and use it to grease the pan for the next batch.
  5. Dip a large tablespoon in water and use it to drop spoonfuls of the batter onto the hot griddle or pan. Cook for 2-3 minutes until browned, then turn them over and cook for a further 3-4 minutes. Keep the first batch warm and repeat until all the batter has been used, greasing the griddle or pan after each batch.
  6. In a bowl, mix together all the sauce ingredients and serve it with the griddlecakes.

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