The Grilled Recipes kitchen invites you to try Corn & ricotta cakes with grilled tomatoes Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Corn & ricotta cakes with grilled tomatoes.
Whip up these corn cakes for a quick vegetarian brunch. For a satisfying main course, serve with wholemeal bread.
Ingredients (serves 4)
2 corn cobs (or 250g canned kernels)
3/4 cup (185ml) buttermilk
2 eggs, lightly beaten
1/2 cup (125g) low-fat ricotta
1 cup (150g) self-raising flour
2 tbs chopped chives
Olive oil spray
12 vine-ripened cherry tomatoes
2 tbs good-quality pesto
1/4 cup small basil leaves
Method
Preheat the grill to high.
Using a sharp knife, cut down each side of the corn cobs to remove the kernels (or drain canned corn).
Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a bowl. stir in the corn and chives.
Heat a large non-stick frypan over medium heat and spray with olive oil. using 1/3 cup (80ml) of batter for each corn cake, spoon the batter into the pan in batches of 2-3. Cook for 2-3 minutes each side until browned and cooked through. Keep warm while you repeat with the remaining batter to make 8 corn cakes in total.
Meanwhile, place the tomatoes on a baking tray. season well with sea salt and freshly ground black pepper, then grill for 6-8 minutes until softened and just starting to split.
Arrange the corn cakes on plates, top with the tomatoes, drizzle with pesto, then scatter with the basil leaves and serve.
Source
delicious. - February 2010, Page 135
Recipe by Louise Pickford
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