Difference between revisions of "Barbecued polenta and sweetcorn patties"
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|title=Barbecued polenta and sweetcorn patties an Italian recipe | |title=Barbecued polenta and sweetcorn patties an Italian recipe | ||
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− | |keywords= | + | |keywords=#polenta #bakingpowder #sweetcorn #egg #barbecuedpolentaandsweetcornpatties #buttermilksubstitute #mushrooms #cheesepolentarecipe #horseradishcream #meze #flour |
+ | |hashtagrev=032020 | ||
|description=An interesting dish that, served with crispy bacon and mushrooms, would make a great breakfast | |description=An interesting dish that, served with crispy bacon and mushrooms, would make a great breakfast | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
+ | |TotalCalories = 1004 | ||
+ | |PortionCalories = 125 | ||
|DatePublished=24th October 2012 | |DatePublished=24th October 2012 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = Polenta & sweetcorn patties | |ImageComment = Polenta & sweetcorn patties | ||
− | |Servings = Serves 8 - Makes | + | |Servings = Serves 8 - Makes 8 large patties |
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 50 minutes | |TotalTime = 50 minutes | ||
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[[Category:Grilled, griddled or barbecued]] | [[Category:Grilled, griddled or barbecued]] | ||
[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
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+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#polenta #bakingpowder #sweetcorn #egg #barbecuedpolentaandsweetcornpatties #buttermilksubstitute #mushrooms #cheesepolentarecipe #horseradishcream #meze #flour </code><!-- /footer_hashtags --> |
Revision as of 12:48, 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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#polenta #bakingpowder #sweetcorn #egg #barbecuedpolentaandsweetcornpatties #buttermilksubstitute #mushrooms #cheesepolentarecipe #horseradishcream #meze #flour
https://www.cookipedia.co.uk/recipes_wiki/Barbecued_polenta_and_sweetcorn_patties