Difference between revisions of "Barbecued polenta and sweetcorn patties"
From Cookipedia
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|Author=Chef | |Author=Chef | ||
|ImageComment = Polenta & sweetcorn patties | |ImageComment = Polenta & sweetcorn patties | ||
− | |Servings = Makes 10 patties | + | |Servings = Serves 8 - Makes 10 patties |
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 50 minutes | |TotalTime = 50 minutes |
Revision as of 12:47, 27 July 2016
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
- 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
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
- Refridgerate 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 onto an oiled barbecue hotplate
- Cook for 4 minutes per side
Serving suggestions
Serve hot as a potato substitute
See also
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