Polenta and sweetcorn patties

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An interesting dish that, served with crispy bacon and mushrooms, would make a great breakfast.

These could also be served as a meze, topped with horseradish cream.

Ingredients

• 150 g (5 oz) polenta
• 75 g (2.75 oz) self-raising flour
• ½ teaspoon table salt
• ½ teaspoon baking powder
• 1 egg
• 250 ml (8 fl oz) buttermilk or buttermilk substitute
• 2 corn cobs or 1 small can of sweetcorn, well drained
• Olive oil for frying

Method

1. Add the polenta, flour, salt and baking powder to a bowl and mix well
2. In a separate bowl, whisk the buttermilk and egg together
3. Combine the two and mix well
4. Refrigerate for 30 minutes to allow the mixture to combine
5. If using cobs, strip the kernels; stand them upright on the fat end and run a sharp knife down against the cob
6. If using canned sweetcorn, drain well
7. Stir the kernels into the mixture
8. Dollop spoonfuls of the mixture into a heated frying pan with a little olive oil
9. Cook for 4 minutes per side

Serving suggestions

Serve hot as a potato substitute

See also

• Polenta
• Barbecued polenta and sweetcorn patties
• Basic polenta recipe
• Cheese polenta recipe