Ricotta adds a lightness to these corn cakes as they can often be dense and stodgy. This is a great recipe to have up your sleeve because it can be welcomed at breakfast, lunch or dinner.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup spelt flour
- 1 tsp baking powder
- 2 eggs
- 2 tbsp ricotta cheese
- ¾ cup milk
- 2 cobs fresh corn, kernels sliced off with sharp knife
- Butter or oil, for pan frying
- 8 rashers bacon
-
- Herby avocado salsa
- 2 avocados, diced
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 1 spring onion, sliced
- 1 tbsp red-wine vinegar
- 2 tbsp olive oil
- Salt & pepper, to season
Method
- Place flour and baking powder in large bowl and stir to combine.
- Crack eggs into jug, add ricotta and milk, then whisk to thoroughly combine.
- Add egg mixture to flour along with corn kernels. Season with salt and pepper and mix gently to form thick batter.
- Heat frying pan over medium heat and add a little butter or oil to coat. Dollop four separate tbsp of mixture to form four pikelet-sized corncakes and allow to cook for 2–3 mins until golden underside and stable enough to flip.
- Flip and cook for 1–2 mins more until cooked through. Keep warm in low oven while you make the rest, 12 in total.
- Cook bacon until crispy, drain and set aside.
- Meanwhile, make salsa. Place avocado in medium bowl, add all other ingredients, season with salt and pepper and mix gently.
- To serve, layer three elements on serving plates, starting with corncake, then bacon, then salsa. Repeat until everything is used up.
- Enjoy immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
