All my posts are a little bit corny, but this one really takes the cake.

7 Nov

See what I did there? Aren’t I clever? It took me a good ten minutes to devise a name for this post – ten minutes that otherwise should have been spent writing an essay. But uni, schmuni.

My flatmate has been complaining of late that I always seem to insult her in my blog posts. Well, this post is intended to completely make up for that and shine a bright light on her (slowly) improving cooking skills. I will take no credit for this recipe, as the entire thing was her own creation. I will also take no credit for teaching her how to conjure up such a recipe, as my attempts at showing her how to cook always end up with me raising my voice and her evacuating the kitchen and me raising my voice because she left me alone in the kitchen. So the moral of this story is that I have taught her nothing and she consequently invented these corn cakes when I wasn’t at home.

But the girl did well. The cakes are deliciously fried yet bursting with enough nuggets of juicy corn to fool you into thinking they’re healthy. They’re good cold, too, as an ideal hangover cure. So congratulations, my dear, not only for creating a fantastic recipe, but for doing it so stealthily that you managed to avoid my cooking wrath.

Corn cakes.

Corn Cakes

1 400g tin of corn kernels, drained

1 potato, grated

1 egg, beaten

1/2 cup plain flour (or thereabouts. She’s bad with quantities)

salt and pepper

1 TBSP olive oil, for frying (ditto)

1. Mix together the corn, potato and egg until the mixture comes together.

2. Stir in the flour until you have a pancake batter consistency. The quantity of flour used is just a rough guide – keep adding flour until you get it right.

3. Season with salt and pepper.

4. Heat the oil in a large frying pan until hot.

5. Shape the mixture into tablespoon-sized balls and place in the frying pan, about 5 cm apart.

6. Squash the cakes down until flat and fry on each side for a few minutes, or until golden brown.

7. Remove from the frying pan and drain on paper towels.

8. Serve.

NB: You can add fresh herbs to these to make them a bit more exciting. Or even cheese. Cheese makes everything better.

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9 Responses to “All my posts are a little bit corny, but this one really takes the cake.”

  1. Lonie November 7, 2010 at 2:38 am #

    This blog is so sweet and yummy 🙂

  2. justine November 7, 2010 at 3:20 am #

    yum yum ill totally make thoes when i get home 🙂

  3. chocolatesuze November 7, 2010 at 12:58 pm #

    ooh i ♥ corn! nice work flatmate!

  4. hellocici November 23, 2010 at 1:36 pm #

    cool, now i know how to make:))

  5. Sunflowerdiva November 23, 2010 at 4:55 pm #

    Oooooooooh! Yummy looking! 😀

  6. Babygirl November 23, 2010 at 6:45 pm #

    Nice job.. I like this recipe

  7. rsmacaalay November 23, 2010 at 11:43 pm #

    I love corn, so this one will be on my try list. Thanks for sharing

    Raymund
    http://angsarap.wordpress.com

  8. Sunny March 9, 2011 at 7:42 pm #

    Corn cakes are a childhood favorite of mine. This might sound gross but they are AMAZING dipped in a little maple syrup. Don’t knock it ’till you try it!
    http://pantrychef.wordpress.com

  9. daniel nour October 31, 2011 at 4:06 am #

    yumm. I made tuna cakes that were similar. Polenta, flour, tuna, sweet chilli sauce and one egg- fried in oil. Corn too would be nice

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