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ZUCCHINI AND CORN CAKES WITH CHILI SAUCE

Sumptuous Suppers
by Rose Elliot
As these little corncakes hold together so well, you could also cook them on a barbecue instead of frying them.
Preparation 15 minutes
Cooking 15 minutes
Serves 4
 

Ingredients

• 2 tablespoons olive oil, plus extra for pan-frying
• 8 oz baby corn, sliced into 1/4 inch thick rounds
• 3 cups coarsely grated zucchini (about 12 oz)
• 3 garlic cloves, crushed
• 5 tablespoons masa harina*
• 1 teaspoon ground cumin
• 1 teaspoon dried dill weed
• salt and pepper, to taste
• 3 tablespoons chopped cilantro
• red chili sauce, to serve
 

Directions

1. Heat the 2 tablespoons of olive oil in a large saucepan, then add the corn, zucchini and garlic. Cook gently, stirring often, for about 5 minutes until the vegetables are tender.

2. Add the masa harina, cumin, dill, and some salt and pepper and stir well over the heat for 2-3 minutes, until the mixture is very thick and holds together well. Set aside until cool enough to handle, then form into 2 inch diameter cakes. You should make about 12-14.

3. Heat a little olive oil in a skillet and fry the cakes on both sides until golden brown and crisp. Drain on paper towels, then serve with red chili sauce for dipping.

* Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is available in the Latin, Mexican or baking aisle of supermarkets.