Corn and Leftover Ham Pancakes with Roasted Cherry Tomatoes

• 1 cup cherry tomatoes 2500 grams
• 1 x olive oil to drizzle
• 1/2 cup flour, all-purpose
• 1/2 cup whole wheat flour
• 118 teaspoons baking powder
• 1 tablespoon sugar
• 2 large eggs
• 13 cup milk, 1% or 2%
• 1 cup ham 180 grams, prefer leg ham
• 410 grams corn canned, rinsed, drained or fresh or frozen
• 1 medium sweet red bell peppers finely diced
• 5 each scallions, spring or green onions finely chopped
• 2 tablespoons chives freshly chopped
• 1 x canola oil for frying, or other vegetable oil
• 1 x arugula (roquette) to serve, as needed, or any kind of green, or mixed greens
• 1 x sour cream to serve, as needed
• 1 x chili sauce sweet, to serve, as needed

1. Preheat the oven to 180C (355 F degrees).
2. Arrange the tomatoes on a baking and drizzle with olive oil.
3. Roast in the oven for 5 to 6 minutes or until starting to split.
4. At the same time, sift flour, baking powder and 1 teaspoon salt into a large bowl with the sugar added.
5. Whisk the egg and milk in a measuring cup or a medium bowl until well blended.
6. Pour into the flour, stir until the batter becomes smooth.
7. Stir in the ham, corn, red bell peppers, green onions and chives until well combined.
8. Season to taste.
9. Heat 3/4 inch (2cm) oil in a frypan over medium-high heat.
10. Using a heaped tablespoon of batter for each fritter, add another 3 or 4 spoonfuls to the pan and cook for about 3 minutes each side until golden and slightly brown.
11. Keep warm in the oven while you make the remaining pancakes.
12. Make 12.
13. Serve warm with the roasted tomatoes, arugula or mixed greens, sour cream and chilli sauce.

cherry tomatoes, olive oil, flour, whole wheat flour, baking powder, sugar, eggs, milk, ham, corn, sweet red bell peppers, scallions, chives freshly, canola oil, arugula, sour cream, chili sauce sweet

Taken from recipeland.com/recipe/v/corn-leftover-ham-pancakes-roas-51589 (may not work)