Corn Cakes with Curry Cream

Corn Cakes with Curry Cream

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Sweet corn cakes, crunchy salad and curry cream are a delicious accompaniment to succulent lamb cutlets, guaranteed to please for a weeknight dinner or weekend barbeque. Try this healthy corn cake recipe for something different tonight and easily feed four people in under 30 minutes cooking time.

  • Recipe serves:4
  • Preparation time20 min
  • Cooking time15 min

Ingredients

  • 1 Continental® Deb Potato Mash
  • 1 egg
  • 1 x 420g can corn kernels, drained
  • 1 red capsicum, finely diced
  • ¼ teaspoon ground paprika
  • 1 tablespoon chopped coriander
  • 1 tablespoon plain flour
  • 2 teaspoons olive oil
  • ¼ cup light sour cream
  • ¼ cup light thickened cream
  • ½ teaspoon curry powder
  • Squeeze of lemon juice
  • 12 lean lamb cutlets, visible fat removed
  • Cooking oil spray
  • 200g baby spinach leaves

Directions

  • Prepare the Potato Mash following packet instructions. Allow to cool before combining with the egg, corn, capsicum, paprika and coriander. Using wet hands shape into 8 even-sized cakes, lightly dust with flour.
  • Heat the oil in a medium non-stick fry pan until moderately hot. Place in the corn cakes and allow to brown on each side. Remove from pan and keep warm.
  • Preheat a barbecue or grill pan to moderately hot. Lightly spray the cutlets with oil and place on the grill, allow to cook 2-3 minutes each side or until just pink in the centre. Remove and allow cutlets to rest 5 minutes before serving.
  • Meanwhile, combine the sour cream, thickened cream, curry powder and lemon juice; do not overbeat as you want this to be runny.
  • Serve the corn cakes with baby spinach, lamb cutlets and drizzle over the curry dressing
  • This corn cake recipe goes well with a glass of white wine.
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