Corn Cakes with Yellow Capsicum Relish

Are you a savoury pancake fan? If you answered yes, you’ll love our Corn Fritters with Yellow Capsicum Relish💛 You may not have known it before, but you’ll know it once you’ve tasted these – corn and yellow capsicum are a match made in heaven!

Prep : Relish: 2 – 3 hours, Corn cakes: 30 minutes

Serves : 10-12

Ingredients :
       RELISH

• 2 tsp olive oil, extra-virgin
• 2 medium yellow capsicums, seeded and finely chopped
• 2 garlic cloves, peeled and minced
• 2 tbsp lime juice, freshly squeezed
• 1/4 tsp sugar
• 1/4 tsp salt
• 2 tsp coriander, finely chopped
  
  CORN CAKES
• ½ cup spelt flour
• ½ cup plain flour, unbleached (organic if possible)
• ½ cup polenta
• 1 tsp sugar
• 3/4 tsp baking powder
• ½ tsp salt
• ½ tsp cumin, ground
• ½ cup milk, (or a little more)
• 2 eggs, lightly beaten
• 3/4 tsp tabasco sauce
• 1 cup corn kernels, fresh cut from the cob
• Butter, cut into slivers (for cooking)

Method :

RELISH:

1. In a fry pan heat the olive oil over medium-high heat. Add the diced capsicum and the garlic, sauté for 5 minutes.
2. Stir in the lime juice, sugar, and salt. Cook for 2 minutes, or until the juices are slightly thickened.
3. Remove from heat and allow to cool slightly then stir in the fresh coriander. Transfer to a glass jar or container, secure the lid and refrigerate until completely chilled. (Can make ahead of time)

CORN CAKES:

1. In a large mixing bowl, stir together the flours, cornmeal, sugar, baking powder, salt, and cumin.
2. Make a well in the middle and add the milk, eggs, tabasco sauce, and corn. Mix through until well combined. Add a little more milk if mixture is too dry. Let sit for 15 minutes.
3. In a large frypan heat a little butter over medium-high heat until melted.
4. When the pan is very hot, spoon 2 tablespoons of the batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned.
5. Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch.
6. Serve the corn cakes with a little of the relish on top.

This recipe by A Better Choice !

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