Chilli Corn Cakes

Name: Chilli Corn Cakes
Ingredients: 420g tin creamed corn; 125g fine semolina; 125g mozzarella cheese, grated; 125g goat's cheese, crumbled; 4 tbsp finely chopped coriander/cilantro; 1 tsp baking powder; 3 jalapeno chillies, finely chopped; 2 eggs; 125ml or 1/2 cup vegtable oil; 6 slices bacon; 4 handfuls baby english spinach leaves

11 ingredients

1 steps

Ingredients

420g tin creamed corn
125g fine semolina
125g mozzarella cheese, grated
125g goat's cheese, crumbled
4 tbsp finely chopped coriander/cilantro
1 tsp baking powder
3 jalapeno chillies, finely chopped
2 eggs
125ml or 1/2 cup vegtable oil
6 slices bacon
4 handfuls baby english spinach leaves

Directions

1

Mix the creamed corn, semolina, mozzarella, goat's cheese, coriander, baking powder, chillies and eggs together. Season with sea salt and freshly ground black pepper. Heat a lightly oiled non-stick frying pan over medium heat and cook the bacon until crispy. Remove and keep warm until ready to serve. Add 2 tablespoons of vegetable oil to the pan. Add 2 heaped tablespoons of the batter to form a round corn cake and cook for 3 minutes on each side, or until golden and crusty. Remove and continue with the remaining batter, adding more oil when needed. Serve warm with the bacon and baby English spinach leaves.