sarah haswon
2 corn cobs
3/4 cup butter milk
2 egg beaten
1/2 cup ricotta
1 cup self raising flour
chopped chives
half dozen cherry tomatoes
2 tbs of pesto
hand full of fresh basil leaves
half roughly chopped zucchini
three fine slices of smoked salmon
preheat grill to high
cut down the sides of the corn cobs, set aside.
Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a large mixing bowl, then add corn and chives.
Heat a large fry pan on a medium heat, then pour batter in blobs making two cakes side by side at a times cook 2-3 minutes each side or till golden brown. you should get about 8 corn cakes from the whole batter.
Meanwhile place the tomatoes and zucchini on a baking tray and season with pepper and salt, then grill for about 6 minutes or until the tomatoes start to split. Arrange the corn cakes on the plate, rip up the smoked salmon with your fingers into small pieces, now lay the salmon, zucchini and tomatoes over the cakes. lastly drizzle the pesto over the top and enjoy.
sarah hawson
sarah hawson
sarah hawson
stuart gibson
