Photography: Tanya Zoeuv

Recipe by Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Breakfast

Corn cakes with tomato salsa

INGREDIENTS

Serves 4
Prep time 15 minutes
Cooking time 24 minutes

8 cherry tomatoes, quartered
1/4 cup coriander leaves
1/2 small red onion, finely chopped
finely grated rind and juice of 1 lime
2 1/2 cups (400g) corn kernels (see tip)
2 eggs, separated
2 tablespoons plain flour
freshly ground black pepper
1 tablespoon light olive oil

METHOD

1. In a small bowl, combine tomatoes, coriander, onion, lime rind and juice. Set aside. Place corn kernels in a large bowl and stir in lightly beaten egg yolks and flour. Season with freshly ground black pepper to taste.

2. In another bowl, whisk eggwhites until soft peaks form and fold into corn mixture. Heat oil in a frying pan on medium. Cook tablespoons of corn mixture in batches for 3 minutes each side, until golden. Serve topped with tomato salsa.

Tips: Frozen corn kernels may used instead of fresh. Or try a combination of peas and corn.

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