Corn Cakes with Roasted Tomatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 15 h. 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 350 grams Cherry tomatoes
- 2 shallots
- 4 tsps thyme (chopped)
- 1 can Corn 400 g (approximately 14 ounces)
- 3 eggs
- 250 milliliters milk
- 4 Tbsps Pastry flour
- salt
- freshly ground peppers
- vegetable oil (for frying)
- 4 Tbsps olive oil
- Baby spinach (for garnish)
Preparation steps
1.
Rinse and halve the cherry tomatoes. Peel and finely chop the shallots. Mix together the tomatoes, shallots and 2 teaspoons of chopped thyme.
2.
Drain the corn and puree in a blender or food processor with the eggs, milk, flour, salt and pepper.
Heat a bit of vegetable oil in a skillet and, working in batches, pour the batter into 12 small, thin pancakes. Cover to keep warm and set aside.
3.
Heat the olive oil in a pan and sauté the tomato mixture for about 5 minutes. Season with salt and pepper. Serve the pancakes on a bed of baby spinach and top with the sautéed tomato mixture.
