Whip up these corn cakes for a quick vegetarian brunch. For a satisfying main course, serve with wholemeal bread.
- Preheat the grill to high.
- Using a sharp knife, cut down each side of the corn cobs to remove the kernels (or drain canned corn).
- Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a bowl. stir in the corn and chives.
- Heat a large non-stick frypan over medium heat and spray with olive oil. using 1/3 cup (80ml) of batter for each corn cake, spoon the batter into the pan in batches of 2- Cook for 2-3 minutes each side until browned and cooked through. Keep warm while you repeat with the remaining batter to make 8 corn cakes in total.
- Meanwhile, place the tomatoes on a baking tray. season well with sea salt and freshly ground black pepper, then grill for 6-8 minutes until softened and just starting to split.
- Arrange the corn cakes on plates, top with the tomatoes, drizzle with pesto, then scatter with the basil leaves and serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set