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.
Polenta and sweetcorn patties | |
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Polenta & sweetcorn patties | |
Servings: | Serves 10 - Makes 10 patties |
Calories per serving: | 100 |
Ready in: | 50 minutes |
Prep. time: | 40 minutes |
Cook time: | 10 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 21st January 2013 |
Best recipe reviewColourful 3.6/5 looks nicer than it tastes |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150 g (5 oz) polenta
- 75 g (2.75 oz) self-raising flour
- ½ teaspoon table salt
- ½ teaspoon baking powder
- 1 large 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
- Add the polenta, flour, salt and baking powder to a bowl and mix well
- In a separate bowl, whisk the buttermilk and egg together
- Combine the two and mix well
- Refrigerate for 30 minutes to allow the mixture to combine
- If using cobs, strip the kernels; stand them upright on the fat end and run a sharp knife down against the cob
- If using canned sweetcorn, drain well
- Stir the kernels into the mixture
- Dollop spoonfuls of the mixture into a heated frying pan with a little olive oil
- Cook for 4 minutes per side
Serving suggestions
Serve hot as a potato substitute
See also
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