Difference between revisions of "Barbecued polenta and sweetcorn patties"

From Cookipedia

Line 31: Line 31:
 
| ½ teaspoon table [[salt]]
 
| ½ teaspoon table [[salt]]
 
| ½ teaspoon [[baking powder]]
 
| ½ teaspoon [[baking powder]]
| 1 [[egg]]
+
| 1 large [[egg]]
 
| 250 ml (8 fl oz) [[buttermilk]] or [[buttermilk substitute]]
 
| 250 ml (8 fl oz) [[buttermilk]] or [[buttermilk substitute]]
 
| 2 [[corn]] cobs or 1 small can of [[sweetcorn]], well drained
 
| 2 [[corn]] cobs or 1 small can of [[sweetcorn]], well drained

Revision as of 17:15, 26 July 2016



Barbecued polenta and sweetcorn patties
Difference between revisions of
Polenta & sweetcorn patties
Servings:Makes 10 patties
Ready in:50 minutes
Prep. time:40 minutes
Cook time:10 minutes
Difficulty:Easy
Recipe author:Chef
First published:24th October 2012

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

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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. Refridgerate 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 onto an oiled barbecue hotplate
  9. Cook for 4 minutes per side

Serving suggestions

Serve hot as a potato substitute

See also

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