I was going to go a little retro and make sweetcorn fritters. I had it all figured out, ingredients and method, then I spotted the gram flour in the cupboard and these savoury cakes happened!
As much as I’d like to have a strict editorial calendar and know exactly what I’ll be making every day, that just doesn’t happen and I often change my mind as I go along.
I’ve always been a bit of a “let’s see what’s in the kitchen and what we can come up with” kind of cook and although I am much better organised these days, old habits die hard.
Thankfully, though, the vast majority of my culinary experiments do work and I promise you’re going to love these sweetcorn and spring onion cakes.
Whipping up these savoury bites couldn’t be easier. Mix gram flour with water to form a smooth batter, then add the remaining ingredients and bake in a muffin tin for 20 minutes.
A deliciously vegan light lunch ready in less than 30 minutes (and speaking of quick recipes, you really must try my Easy 30-minute vegetable korma!).
In case you’ve never used it before, gram flour is made from chickpeas and yellow split peas.
It’s what’s generally used to make Indian pakoras and onion bhajis so, in the supermarket, you will find it in the World Foods section. Grab a bag to try out this recipe, then take a look at my Vegetarian Indian restaurant dishes round-up to get the recipe for homemade onion bhajis and cauliflower pakoras.
So here’s how you can make these savoury cakes at home – have a fabulous weekend guys!Print
Perfect for brunch, lunch or as snack, these savoury cakes are delicious, vegan and gluten-free too!
- 100g gram flour
- 150ml cold water
- 5 tbsp tinned sweetcorn, drained
- 2 spring onions – green and white parts, finely chopped
- 1 tsp sweet paprika
- 1 red chilli pepper, deseeded and finely chopped (optional)
- A pinch of salt
- Mixed salad and sweet chilli sauce to serve
- Pre-heat the oven to 200C.
- Using a whisk, mix gram flour and water in a large mixing bowl to form a smooth batter. Add the remaining ingredients and mix well using a fork.
- Lightly grease a 6-hole muffin tin (no need to do this if you’re using silicone bakeware) and spoon the mixture evenly among the holes. Bake in the middle of the oven for approximately 20 minutes until the cakes are set and a toothpick inserted in the centre comes out clean.
- Serve warm with a side salad and sweet chilli sauce.
Suitable for vegans
What are your favourite recipes using sweetcorn? I can’t wait until summer to get the BBQ going again – barbecued corn on the cob is just the best!