WHAT TO EAT THIS WEEKEND

Corn cakes with Mexican beans

This makes a super-tasty dish for a relaxed brunch

Posted

Added on

This makes a super-tasty dish for a relaxed brunch

Posted

  • Serves 4
  • Preparation time 15 minutes
  • Cooking time 40 minutes
  • For the Mexican beans
  •  
  • 1 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 400g tin chopped tomatoes
  • 400g tin kidney beans, rinsed and drained
  • 100ml water
  • Sea salt and freshly ground black pepper
  • For the corn cakes
  •  
  • 340g tinned sweetcorn kernels, drained (285g drained weight)
  • 4 spring onions, thinly sliced
  • 75g mature Cheddar, grated
  • 100g self-raising flour
  • 50g cornflour
  • 2 large free-range eggs
  • 80ml whole or semi-skimmed milk
  • 1–2 tbsp olive oil, for frying
  •  
  • To serve
  • 1 ripe avocado, peeled, stoned, quartered and sliced
  • 1 lime, cut into 4 wedges
  • A handful of coriander
  1. For the beans, heat the oil in a sauté pan over a medium heat. Add the onion and cook for two minutes, then add the garlic and stir for one minute. Sprinkle in the spices, stir for a minute, then add the tinned tomatoes, kidney beans and water.
  2. Simmer gently for about 15 minutes, until slightly reduced and thickened.
  3. Meanwhile, for the corn cakes, preheat the oven to 140ºC/fan 120ºC/gas mark 1. Put the sweetcorn kernels, spring onions, cheese, flour, cornflour and a little salt and pepper into a bowl and mix well to combine.
  4. Crack the eggs and separate the yolks into one bowl and the whites into another very clean medium bowl. Add the milk to the egg yolks and beat well, then pour into the corn mixture and mix until well combined. Using an electric hand whisk, whisk the egg whites to soft peaks, then gently fold into the corn mixture.
  5. You’ll need to cook the corn cakes in batches. Heat a little oil in a non-stick frying pan over a medium-high heat. When hot, drop three or four tablespoonfuls of the mixture into the pan, placing them well apart.
  6. Cook for two to three minutes until bubbles appear on the surface, then flip the corn cakes over and cook for two to three minutes on the other side. Transfer to a baking tray; keep warm in the oven while you cook the rest of the batter, adding more oil as necessary, to make about 20 cakes in total.
  7. Just before serving, gently reheat the beans. Serve the corn cakes with the Mexican beans, avocado slices, lime wedges and fresh coriander.

Recipe extracted from Fresh Start

Recipe extracted from Fresh Start

by Tom Kerridge

Published by Bloomsbury Absolute

CLICK HERE
Tagged in:
Mexican

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