Griddle cakes recipe

• 900 g (31.7oz) Fresh sweetcorn, cut from the cob
• 115 g (4.1oz) Plain flour
• 280 ml (9.9fl oz) Milk
• 1 tbsp Melted butter
• 1 Fresh red chilli, deseeded ad chopped finely
• 1 Fresh red chilli, deseeded ad chopped finely
• 3 tbsp Chopped coriander
• 4 Eggs
• 0.5 tsp Salt

1. Beat the egg whites and yolks separately.
2. Mix the yolks into the corn; then add the milk, then the flour, the salt, the chilli and coriander and beat well.
3. Last of all, fold in the egg whites.
4. Dollop the mixture in tablespoons into a medium/hot frying pan and cook for a couple of minutes, then turn until golden on both sides.
5. Serve hot with a knob of butter and a salad.

flour, milk, butter, red chilli, red chilli, coriander, eggs, salt

Taken from www.lovefood.com/guide/recipes/12806/arthur-potts-dawsons-sweetcorn-chilli-and-coriander-griddle-cakes (may not work)