Corn Cakes with Yoghurt & Salsa
Corn Cakes with Yoghurt & Salsa

At a glance
Preparation time 10 minutes
Cooking time 10 minutes
Serves 4

2 large cobs corn (or about 2 cups canned or frozen corn kernels)
3 eggs
1 cup Jalna Greek Yoghurt
2 spring onions, finely sliced
2/3 cup plain flour
Salt & pepper
Oil for frying

  • Hold the corn cobs vertically and cut down the length of the cob to remove the corn kernels.  Whisk the eggs and add ½ cup Jalna Yoghurt.  Stir in the corn, spring onions, flour and seasonings.
  • Heat a non-stick pan over a moderate heat and add oil, just to cover the base. Cook tablespoons of the mixture till golden, then turn and when golden remove onto absorbent paper.
  • Can be made mini size for entertaining or larger for a meal. Serve with remaining yoghurt and corn salsa

Corn Salsa

1 cob corn, kernels removed and blanched (or 1 cup canned or frozen)
½ large red capsicum, finely diced
1 medium Spanish onion, finely diced
½ cup cucumber, seeds removed and finely diced 
Salt & pepper to taste
Olive oil

  • Combine corn, capsicum, onion and cucumber. Season with salt, pepper and a drizzle of olive oil and serve with Corn Cakes
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