Sweet Corn Cakes with Capsicum Aioli

• 1 cob fresh corn, husk removed
• 250g Desiree potatoes, peeled and halved
• 2 tablespoons pine nuts, toasted
• 1/2 Spanish onion, finely chopped
• 1 tablespoon chopped parsley
• 75g goat`s cheese, crumbled Target 2 For $5.00 thru 02/06
• 1 egg, lightly beaten
• Salt and freshly ground black pepper, to taste
• 1 egg, lightly beaten with 1 tablespoon milk
• 2 cups dried breadcrumbs
• oil for shallow frying
• Aoili
• 75g roasted red capsicum fillets, skin removed
• 1 clove garlic
• 2 teaspoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup KRAFT Classic Mayonnaise
• fresh herbs, for garnish

1. Bring a large saucepan of water to the boil over a high heat.
2. Add corn and cook for 5 minutes, remove and cut the corn kernels from the cob when cool.
3. Add the potatoes and cook until tender, drain.
4. Mash potatoes in a large bowl until smooth, mix through the corn, pine nuts, onion, parsley, goat's cheese, egg, salt and pepper.
5. Shape tablespoons of the mixture into balls and then flatten into patties.
6. Dip patties in egg mixture and press on breadcrumbs.
7. Refrigerate until firm.
8. Heat oil in a large frying pan and shallow fry over a medium heat for 2 minutes on each side or until golden.
9. Drain on paper towel.
10. Combine capsicum, garlic and lemon juice in a food processor and blend until mixture is smooth.
11. Stir mayonnaise through capsicum mixture.
12. Serve patties warm or cold topped with a dollop of capsicum aioli, garnished with fresh herbs.

corn, potatoes, pine nuts, onion, parsley, goats cheese, egg, salt, egg, breadcrumbs, oil, clove garlic, lemon juice, kraft classic mayonnaise, fresh herbs

Taken from www.kraftrecipes.com/recipes/sweet-corn-cakes-capsicum-aioli-104279.aspx (may not work)