Corn Cakes with Spicy Lime Kaffir Mayo & Strawberry Salsa

Go vegetarian with this delicious corn cake recipe, filled with an array of spices and flavours to delight any taste bud.

INGREDIENTS

CORN CAKES

  • 3/4 Wholemeal Flour
  • ½ Cup Corn Meal
  • 3 Cups Corn Kernels
  • 2 Tsp Baking Powder
  • 1 Cup Sour Cream
  • ½ Cup Heavy Cream
  • 3 Tbsp Olive Oil
  • 20g Spring Onions (Thinly Sliced)
  • 20g Red Chilli (Chop Finely)
  • 20g Dried Shrimps (Roasted And Pound Finely)
  • 20g Italian Parsley (Chop Finely)
  • To Taste Paprika
  • To Taste Salt & Pepper
  • 50g Unsalted Butter

SPICY LIME KAFFIR MAYO

  • 100g Mayonnaise
  • 10g Kaffir Lime Leave (Cut And Chop Finely)
  • 10ml Lime Juice
  • 2g Kaffir Lime Zest
  • 3 Chilli Padi (Roasted)
  • 2 Red Chilli (Roasted)
  • 3 Cloves Garlic (Roasted)
  • To Taste Salt & Pepper
  • To Taste Olive Oil

STRAWBERRY SALSA

  • 200g Strawberries
  • 50g Red Onions (Finely Diced)
  • 5g Mint (Julienned)
  • 10g Sugar
  • To Taste Lime Juice
  • To Taste Salt & Pepper
COOKING METHOD

CORN CAKES

Mix wholemeal flour, cornmeal, baking powder, corn kernels together.

In another bowl, mix sour cream and 1 tbp olive oil well together.

Add wet mixture slowly to the dry mixture to avoid clumps.

Once well mixed, add in the springs onions, red chilli, dried shrimp powder and parsley.

Season with paprika, salt and pepper.

Heat butter and 2 tbsp olive oil in a pan over low heat.

Shape corn batter into 8cm round patties.

Fry gently on one side until golden brown then flip corn cake.

Fry till both sides are golden brown, remove from heat and reserve on paper towels.

KAFFIR LIME SPICY MAYO

Toss chilli padi and garlic with olive oil, wrap in aluminium foil, roast for 15mins at 180°C.

Pound roast chilli padi and garlic.

Mix mayo, kaffir lime, chilli padi & garlic paste, and lime juice.

Season with salt and pepper.

STRAWBERRY SALSA

Cut strawberries into small 1cm cubes

Mix and mash strawberries, red onions, mint, and lime juice.

Season with salt and pepper. Set aside for at least 15mins before serving.