For the sweetcorn cakes:
500g (17.5 oz) of drained sweetcorn
180g (6.5 oz) Linda McCartney’s Vegetarian Pulled Chicken
1 stick of lemongrass (finely chopped)
½ red chilli finely chopped
1 thumb size piece of ginger (peeled and finely chopped)
A good handful of chopped coriander
3 spring onions (finely chopped)
80g (3 oz) self raising flour (sieved)
4 eggs (lightly beaten)
Juice of half a lime
1 teaspoon sesame oil
For the Sriracha mayo (mix together):
A good squirt of sriracha
Juice of half lime
- In a bowl, place all the sweetcorn cake ingredients apart from the eggs and flour, and mix together. Add the eggs and mix in, then add the sieved flour, if the mix is too wet then add a little more flour.
- Put a lightly oiled non stick pan over a medium heat, when hot, drop tablespoon fulls of the mix into the pan, pat them down a little to make them even and cook for about three minutes on each side.
- Serve with the Sriracha mayo.
Preparation time: 20 mins
Prepare in advance and warm through just before serving for a hassle free evening