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Kale and corn cakes
Makes Around 12 small cakes Starters and mains
Ingredients
- 2tbsp rapeseed or olive oil, plus extra for shallow-frying
- 1 green chilli, finely chopped
- 1tbsp ginger, grated
- 100g kale, washed, dried and finely chopped
- 100g fresh or tinned sweetcorn kernels, drained
- 1⁄2tsp smoked paprika
- 1⁄2tsp garam masala
- 1⁄4tsp cumin seeds
- 200g boiled potatoes, coarsely grated
- 80g panko breadcrumbs
- 4tbsp freshly chopped coriander
- raita or chutney, to serve
Method
Place a large non-stick frying pan over a high heat. Swirl 2tbsp oil around the pan, then add the chilli, ginger and kale and cook until the kale starts to wilt down – around 5 minutes.
Fold in the sweetcorn and spices and cook for a further 2-3 minutes, then take off the heat. Add the grated potato, panko breadcrumbs and fresh coriander. Season with salt, to taste, and mix well until everything comes together. Set aside and allow to cool.
Once cooled, divide the mixture into approximately 12 golf ball-sized nuggets and roll each ball between your palms until smooth, then gently press to flatten a little into a disc.
Place the pan back on a high heat and add the oil for shallow-frying. When hot, cook the kale and corn cakes in small batches until golden on each side and then transfer to a kitchen paper-lined plate. Serve hot with raita or a tangy chutney.
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