Sweetcorn and coriander cakes with tomato salsa

Rachel Allen makes a version of a snack she tasted in Mexico, using tinned sweetcorn here for convenience
By Rachel Allen
Sweetcorn and coriander cakes with tomato salsa
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the salsa

  • 200 g tomatoes, chopped
  • 1 tbsp chopped red onions
  • 1 tbsp chopped coriander
  • 2 tsp lime or lemon juice

For the sweetcorn cakes

  • 285 g can sweetcorn, drained
  • 1 spring onion, chopped
  • 1½ tbsp chopped coriander, plus 2 sprigs to garnish
  • 1 egg, lightly beaten
  • 50 g self-raising flour
  • olive oil, for frying
  • 3 tbsp creme fraiche, to serve

Tips and Suggestions

Use fresh corn sliced off the cob in place of canned sweetcorn if you prefer.


1. For the salsa: mix all the ingredients in a bowl and season to taste with salt and pepper. Set aside.

2. For the sweetcorn cakes: in a food processor, blend the sweetcorn, spring onion, coriander and egg. Add the flour and blend again briefly until the mixture comes together. Season with salt and pepper.

3. Heat the olive oil in a frying pan and add spoonfuls of the mixture, leaving space between each cake. Fry over a medium heat for about 3 minutes on each side, or until golden brown. Drain on kitchen paper.

4. Serve the sweetcorn cakes warm or at room temperature, topped with the salsa and a dollop of crème fraîche, and garnished with the extra coriander.

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