Breakfast is probably my all time favourite meal time, I love eggs of any kind but when I feel like jazzing it up a little, the ultimate partner is a delicious fresh corn cake, gluten free of course! So why not give these a whirl for your next Sunday breakfast and keep a little mix left over to pour into the pan on Monday and start your week off just right.
What you’ll need…
- 2 1/2 cups fresh corn kernels, cut from 3 large corn cobs
- 1 small red onion, finely chopped
- 2 eggs
- 1 cup rice or gluten free flour or try a 50:50 combo
- 1/2 cup almond milk
- 1 tsp gluten free baking powder
- 1 bunch of chopped coriander leaves
- 1/2 t.sp or to taste Himalayan or celtic sea salt
- A few good grinds of ground black pepper
- Juice of half to 1 lemon
- Rice bran, coconut or grape seed oil for frying – approx 1 table spoon
How to make…
- Place 2 cups of corn kernels and the chopped onion, eggs, coriander, rice flour, milk, baking powder, salt and pepper in a food processor and process until corn is only loosely chopped – avoid processing until corn is puréed. If you don’t have a food processor, you can either give the corn kernels a bit of a rough chop before adding to a large bowl with the rest of the mix or just add whole – whatever you prefer.
- Transfer ingredients to a large bowl, add the remaining whole corn kernels with fresh lemon juice and stir to combine.
- Heat the oil in a fry pan over a medium to high heat. When the oil is hot – but not burning, drop 2 heaped table spoons of the mixture per corn cake into the non stick frying pan and cook in batches of three for approximately two minutes each side or until golden brown. Drain on paper towel and keep warm in the oven while you finish cooking the rest of the cakes.
Serve with sliced avocado and 1 poached egg if desired and garnish with a few coriander leaves and extra lemon and S&P if desired.