These corn cakes are delicious and oh-so more-ish! Using Bakers Cream Crackers, these cakes are perfect served up with fried chicken – Southern style!
500 ml cooked and drained corn kernels
100 g (ó pack) Bakers Cream Crackers
4 whole spring onions, finely sliced
2 jumbo eggs, separated
15 ml corn flour
5 ml baking powder
5 ml salt
oil for frying
250 ml sweet chilli sauce
125 ml coarsely chopped peppadews
Directions Place half of the corn kernels in the processor and process coarsely. Add the Bakers Cream Crackers and process until the mixture resembles coarse bread crumbs. Transfer to a mixing bowl and add the balance of the (whole) corn kernels as well as the spring onions. Beat together the egg yolks, corn flour, baking powder and salt and stir into the corn mixture. Beat the egg whites stiffly and lightly fold into the corn mixture. Heat oil, about 2 cm deep, in a frying pan (170 ºC would be perfect) and cook small spoonfuls of the batter until puffed and golden. Drain on paper towel and keep warm in a low oven. To make the jam, place the sweet chilli sauce in a saucepan and add the peppadews. Bring to the boil, reduce heat and simmer on medium until the mixture has reduced and thickened to your liking. Arrange the corn cakes on a plate and serve with the warm jam.
Makes about 25
PS: You can use finely sliced green beans instead of the corn. If you do, add a teaspoon of curry powder for a delicious change.