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Creamy corn cakes with curry mayo
Creamy corn cakes with curry mayo
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Enjoy crispy corn cakes with zesty curry mayonnaise for a flavorful delight.
Ingredients:
  • 2 x 310g cans creamed corn
  • 185ml evaporated milk
  • 1 egg, lightly beaten
  • 150g self-raising flour
  • 125.00 ml chopped fresh coriander
  • Salt & freshly ground pepper
  • Oil, to grease
  • 247.50 gm reduced fat mayonnaise
  • 1.33 gm fresh lemon juice
Instructions:
  • Combine the creamed corn, milk, egg, flour, coriander, salt, and pepper in a bowl, stirring until fully mixed.
  • Preheat a large frying pan over medium heat and lightly grease it with oil. Spoon 1-2 tablespoons of the corn mixture onto the pan, gently flatten it, and cook for about 2 minutes on each side until golden and set. Repeat with the remaining mixture, greasing the pan as needed, and cook in batches.
  • Mix together the creamy mayonnaise, aromatic curry powder, tangy lemon juice, and a pinch of salt and pepper. Drizzle this flavorful sauce over the corn cakes for a delightful finishing touch before serving.

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