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Recipe

Bacon corn cakes

May 30, 2012 2:00pm
  • 15 mins preparation
  • 12 mins cooking
  • Makes 8 Item
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Ingredients

Bacon corn cakes
  • 2 cup frozen corn kernels
  • 250克一半培根切碎的捷径可走
  • 1/2 cup plain flour
  • 2 eggs, lightly beaten
  • 2 green onions, sliced
  • 1 tablespoon parsley, chopped
  • 1 tablespoon sweet chilli sauce, plus extra, to serve
  • 1 tablespoon olive oil
  • sour cream, to serve
  • fried tomato, to serve

Method

Bacon corn cakes
  • 1
    In a large bowl, combine corn, chopped bacon, flour, egg, onion parsley and sauce. Season to taste.
  • 2
    Heat oil in a large, non-stick frying pan on medium. Spoon large spoonfuls mixture into pan in 2 batches. Flatten slightly and cook 2-3 minutes each side, until golden and cooked through. Drain on paper towel and keep warm.
  • 3
    Cook remaining bacon in same pan until crisp. Serve corn cakes with bacon, sour cream, fried tomatoes and extra sweet chilli sauce.

Notes

Use fresh or canned corn kernels in place of frozen.

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