Name: Cheesy corn cakes
Total time: 15 min
Yield: Makes 12 cakes
Cuisine: British
Ingredients: 175g self-raising flour; 1 tsp baking powder; 2 eggs; 125ml milk; 198g can sweetcorn drained; 100g mature cheddar grated; 2 tbsp chopped chives; 2 tsp sunflower oil; 2 ripe tomatoes finely chopped; 2 tbsp organic tomato ketchup

175g self-raising flour
1 tsp baking powder
2 eggs
125ml milk
198g can sweetcorn
drained
100g mature cheddar
grated
2 tbsp chopped chives
2 tsp sunflower oil

For the salsa dip

2 ripe tomatoes
finely chopped
2 tbsp organic tomato ketchup

Method

step 1
Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
step 2
In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
step 3
Heat half the oil in a non-stick frying pan. Add six spoonfuls of the mixture to the pan and flatten out slightly with the back of the spoon, keeping them separate. Cook for 1½ minutes over a medium heat until golden. Turn and cook the other side, then remove from the pan and keep warm while you make six more corn cakes with the remaining oil and mixture. Serve with the salsa dip.