المكونات
- SpinneysFOOD Fine Cumin ½ tsp
- Smoked paprika 1 tsp
- SpinneysFOOD Fine Turmeric 1 tsp
- SpinneysFOOD Fine Salt 1 tsp
- Buttermilk 2 tbsp
- SpinneysFOOD Bottled Drinking Water 2 tbsp
- Eggs 2
- Milk 500ml
- Sour cream 250ml
- Pure Sunflower Oil 2 tbsp
- Corn kernels 160g
- Green chillies 2
- Spring onions 3
- SpinneysFOOD Fresh Dill 10g
- Masa harina (golden corn flour) 130g
- Corn flour 3 tbsp
- Cake flour 75g
- Baking powder 1 tbsp
- Grated Cheddar cheese 60g
- Lime 1
- SpinneysFOOD Fresh Coriander 25g
- SpinneysFOOD Sea Salt 0.36
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
كعك الذرة بالحليب الحامض مع الفلفل الأخضر والليمون
Indian 20 Mins Prep · 15 Mins Cook
- To make the corn cakes, whisk the dry ingredients and spices in a large bowl.
- In a separate bowl, whisk together the eggs, milk, sour cream, oil and 3 tbsp of corn kernels (fresh or frozen) and blitz until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Finely chop the chillies, spring onions and dill.
- Add to the corn cake batter with the Cheddar and mix.
- Heat a large non-stick frying pan with a bit of oil and spoon some of the mixture onto the heated pan, cook for 2-3 minutes per side.
- To make the lime crema, zest and juice the lime.
- Chop the coriander.
- Combine the lime zest and juice with most of the coriander, sour cream, water and a pinch of salt.
- Serve the corn cakes with a drizzle of lime crema and top with any extra remaining coriander.