Crispy on the outside and soft in the middle, these tasty potato and corn cakes are quick and easy to make and cost very little.
If you're looking for a simple starter to your meal, these potato and corn cakes are just perfect.
We've served them with homemade baked beans but you can serve with salad for a lighter option or crispy bacon and a fried egg for a delicious bunch option.
They’ll be a hit with the kids and you can always hide some extra veg in them such as peas and grated carrot – they won’t even notice. Turn these potato and corn cakes into easy fish cakes with some canned flaked tuna for a speedy tea. And, they make a great side dish too instead of chips with sausages, burgers, chops or chicken.
Ingredients
- 500g potatoes, peeled
- 4 spring onions, sliced
- 198g can sweetcorn, drained
- ½tsp Cajun seasoning
- 2tbsp chopped flat-leaf parsley
- 1 egg
- 2tbsp plain flour
- Sunflower oil, for frying
WEIGHT CONVERTER
Method
- Cut the potatoes in half, if large, and par-boil for 8-10 mins until just cooked but still firm. Drain and leave until cool enough to handle.
- Coarsely grate the potatoes into a bowl. Add the spring onions, sweetcorn, Cajun seasoning, parsley, egg and flour. Season with salt and freshly ground pepper and stir until evenly mixed.
- Heat 3tbsp oil in a large frying pan. Add the potato mixture in large spoonfuls and press down with a spatula. Fry for 3-4 mins until crisp and golden then turn them over and fry for a further 3-4 mins. Repeat with the remaining mixture adding a little more oil, if necessary.
Top Tip for making Potato and corn cakes
Instead of grated potato you can use leftover mash. Beat the egg, flour and seasonings into the mash then stir in the spring onions, sweetcorn and parsley.
-
Sweetcorn fritters
These crispy sweetcorn fritters only take seconds to make and taste delicious.
By Nic Hopkirk Published
-
Creamed corn salad
Creamed corn salad is a super simple and delicious side dish that's great with roast pork belly for an American-style dinner.
By Octavia Lillywhite Published
-
Crushed potato salad
Forget shop bought potato salad or mayo-laiden calorie traps - this continental crushed potato salad recipe is quick, easy and packed with flavour.
By Sue McMahon Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
“Representation matters” British actress Samantha Morton dedicates BAFTA award to every child in the care system
The British actress, who grew up in foster care, received the highest accolade at the BAFTAs on Sunday
By Daniella Gray Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published