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Corn and ricotta cakes with grilled tomatoes
Corn and ricotta cakes with grilled tomatoes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Make flavorful corn cakes for a delicious vegetarian brunch, perfect with wholemeal bread.
Ingredients:
  • 2 corn cobs (or 250g canned kernels)
  • 185ml buttermilk
  • 2 eggs, lightly beaten
  • 125g ricotta
  • 40.00 ml chopped chives
  • Olive oil spray
  • 12 vine-ripened cherry tomatoes
  • 40.00 gm good-quality pesto
  • 62.50 ml small basil leaves
Instructions:
  • Heat the grill on high.
  • Trim the corn kernels off the cobs using a sharp knife.
  • Combine buttermilk, eggs, ricotta, flour, salt, and pepper in a bowl. Mix in the corn and chives.
  • Preheat a non-stick frypan over medium heat and coat with olive oil spray. Spoon 1/3 cup (80ml) of batter for each corn cake into the pan in batches of 2-3. Cook until golden brown and cooked through, about 2-3 minutes per side. Keep warm as you make a total of 8 corn cakes with the rest of the batter.
  • Place the tomatoes on a baking tray and generously season with sea salt and freshly ground black pepper. Grill for 6-8 minutes until softened and starting to split.
  • Place the corn cakes elegantly on plates, layer them with ripe tomatoes, generously drizzle with pesto, sprinkle with fragrant basil leaves, and serve promptly.

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