Photo by: Jonathan Lovekin

Corn cakes with beetroot and apple salad

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5 medium corn cobs, husks removed, or 500g frozen corn kernels, de-frosted
3 small banana shallots, finely diced (100g)
3 garlic cloves, finely chopped
1 tsp fennel seeds, lightly toasted and coarsely crushed
1 tsp ground cumin, lightly toasted
1 tsp celery seeds
15g tarragon leaves, roughly chopped
1 tsp baking powder
80g unsalted butter, melted, plus 20g extra for greasing the moulds
2 large eggs, yolks and whites separated
2 tbsp plain flour
60g feta, broken into 6 or 12 chunks (depending on size of muffin tray)
coarse sea salt and black pepper

Beetroot and apple salad:
120g Greek yoghurt
2 tsp Valdespino sherry vinegar (or another good-quality sherry vinegar) 2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp fennel seeds, roasted and coarsely crushed, plus 1/2 tsp extra, to garnish
1/2 tsp celery seeds
15g parsley, roughly chopped
2 medium raw beetroot, peeled and julienned (200g)
1 Granny Smith apple, peeled, cored and julienned (140g), kept covered with water with some lemon juice, to prevent discoloration, if prepared in advance

To serve:
5g baby basil or small regular basil leaves


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