Barbecued polenta and sweetcorn patties

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Barbecued polenta and sweetcorn patties
Barbecued polenta and sweetcorn patties
Polenta & sweetcorn patties
Servings:Serves 8 - Makes 8 large patties
Calories per serving:125
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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