Sweet Corn Cakes By Bill Granger

• 525 g fresh corn kernels, cut from 3 large corn cobs
• 1 small red onion, chopped
• 2 eggs
• 3 tablespoons chopped coriander leaves (cilantro)
• 125 g plain all-purpose flour
• 1 teaspoon baking powder
• sea salt
• fresh ground black pepper
• vegetable oil, for frying

1. Preheat the oven to 120C/250F/Gas 1.
2. Place three-quarters of the sweetcorn kernels, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
3. Transfer to a large bowl, add the remaining sweetcorn kernels and stir to combine.
4. Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three, for one minute on each side.
5. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.

fresh corn kernels, red onion, eggs, coriander, flour, baking powder, salt, fresh ground black pepper, vegetable oil

Taken from www.food.com/recipe/sweet-corn-cakes-by-bill-granger-173627 (may not work)