2 eggs, separated
6 oz (175 g) sweetcorn
salt
pinch sugar
1 tsp baking powder
2 cups (4 oz) 120g fresh breadcrumbs
oil for frying
6 oz (175 g) sweetcorn
salt
pinch sugar
1 tsp baking powder
2 cups (4 oz) 120g fresh breadcrumbs
oil for frying
method
1. Beat the egg yolks well, add to the sweetcorn and season with salt and sugar.
2. Whisk the egg whites stiffly and fold in.
3. Add the baking powder and enough breadcrumbs to make the mixture stiff enough to handle.
4. Form into little cakes.
5. Heat some oil in a frying pan and fry the cakes gently until brown on both sides.
2. Whisk the egg whites stiffly and fold in.
3. Add the baking powder and enough breadcrumbs to make the mixture stiff enough to handle.
4. Form into little cakes.
5. Heat some oil in a frying pan and fry the cakes gently until brown on both sides.
serving amount
serves 4-6
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