Corncakes with Sauteed Mushrooms
- PREP TIME: 15 mins
- COOK TIME: 8 mins
- SERVES: 4
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Ingredients
- ½ cup self raising flour
- 1 egg, lightly beaten
- 1/3 cup milk
- 1 cup frozen Birds Eye Supersweet Kernels, cooked
- 1 tablespoon chopped fresh chives
- 250g button mushrooms, quartered
- 4 rashers streaky bacon
Instructions
- Place flour in a mixing bowl. Season with salt and pepper. Add egg and milk and whisk to a smooth batter. Stir in Birds Eye Supersweet Kernels and chives.
- Heat a non stick frypan to a medium high setting, lightly spray with oil. Place heaped tablespoons of corn mixture into pan and spread evenly to form 8cm rounds. Cook for 2 minutes or until golden flip and cook another 2 minutes. Makes 8 corn cakes. Remove from pan and keep warm.
- Place mushrooms in the pan and cook for 3-4 minutes until softened.
- Serve 2 corn cakes topped with mushrooms and a bacon twist (see tip below) garnish with extra chives.
Hint:
Wrap streaky bacon round the handle of a rounded metal cooking utensil. Cook under a hot grill until crisp. Leave for a minute before carefully taking off handle. Serve with grilled halved tomatoes if desired.
