Corn and ricotta cakes with grilled tomatoes

Whip up these corn cakes for a quick vegetarian brunch. For a satisfying main course, serve with wholemeal bread.

Recipe «Corn and ricotta cakes with grilled tomatoes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 corn cobs, 3/4 cup buttermilk, 2 eggs, lightly beaten, 1/2 cup low-fat ricotta, 1 cup self-raising flour , 2 tbsp chopped chives, Olive oil spray, 12 vine-ripened cherry tomatoes , 2 tbsp good-quality pesto, 1/4 cup small basil leaves.

Ingredients:

• 2 corn cobs 
• 3/4 cup buttermilk 
• 2 eggs, lightly beaten 
• 1/2 cup low-fat ricotta 
• 1 cup self-raising flour 
• 2 tbsp chopped chives 
• Olive oil spray 
• 12 vine-ripened cherry tomatoes 
• 2 tbsp good-quality pesto 
• 1/4 cup small basil leaves 

Instructions

1. Preheat the grill to high.
2. Using a sharp knife, cut down each side of the corn cobs to remove the kernels (or drain canned corn).
3. Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a bowl. stir in the corn and chives.
4. 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.
5. 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.
6. Arrange the corn cakes on plates, top with the tomatoes, drizzle with pesto, then scatter with the basil leaves and serve.