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corn cakes


This delicious recipe has been shared with us courtesy of Steven Snow, celebrated chef of award winning Fins Seafood Restaurant, Northern NSW, Australia


(Serves 10 as a canapé or 4–6 as an entrée)



220 g (73/4 oz/1 cup) dried green split peas

1 small brown onion, roughly chopped

1 small green chilli, seeded and roughly chopped

1 teaspoon curry powder

2 garlic cloves, finely chopped

1.5 cm (5/8 inch) piece ginger, finely chopped

185 ml (6 fl oz/3/4 cup) camellia tea oil (see note) or extra virgin olive oil, for frying


Ginger spinach and corn:

2 tablespoons camellia tea oil or extra virgin

olive oil

1 onion, thinly sliced

1–2 banana chillies, halved lengthways and finely sliced

3 large garlic cloves, finely sliced

1.5 cm (5/8 inch) piece ginger, finely chopped

1 teaspoon whole brown mustard seeds

1/4 teaspoon cumin seeds

1 cm (1/2 inch) piece fresh turmeric, finely diced

250 g (9 oz/1 cup) tinned chopped tomatoes

1/2 teaspoon garam masala

280 g (10 oz) baby English spinach leaves

1 tablespoon butter

100 g (31/2 oz/1/2 cup) cooked corn kernels

10 basil leaves, roughly torn

10 mint leaves, finely chopped

tamarind dressing to serve

1/2 pomegranate, seeds only, to garnish



To make the pea cakes, cover the split peas with

1 litre (35 fl oz/4 cups) water and soak for 4 hours, or overnight. Drain and rinse the split peas and transfer them to a food processor. Add the onion, chilli, curry powder, garlic, ginger, 1/2 teaspoon salt and 60 ml (2 fl oz/1/4 cup) water and blend until smooth. Set aside until needed.


To prepare the ginger spinach and corn, heat the oil in a large frying pan over medium–high heat. Add the onion and cook for 2 minutes, or until it has softened. Add the chilli, garlic, ginger, mustard seeds, cumin seeds and turmeric and cook for 2 minutes. Add the tomato and garam masala and cook for a further 2 minutes, then add the spinach and cook for 3 minutes, stirring until all the liquid has evaporated. Stir in the butter and corn, then lower the heat and simmer for 7 minutes. Add the basil and mint and stir through. Remove from the heat, cover and keep warm until ready to serve.


To cook the pea cakes, heat the oil in a large frying pan over medium heat. Working in batches, place

1 tablespoonful of the mixture into the pan at a time, pressing down lightly to flatten. Cook the cakes for 3 minutes each, or until brown on the bottom. Turn over and brown the other side for

2 minutes, or until golden and cooked through. Stack on a tray layered with paper towels and keep warm. You should make about 24 cakes in total.


To serve as an entrée, place a cake on each plate and layer 2 tablespoons of the ginger spinach and corn evenly over the top. Continue layering with another three cakes to create a four-cake stack on each plate. Drizzle the tamarind dressing around the stack and garnish with pomegranate seeds.


If serving as a canapé, place a spoonful of ginger spinach and corn on top of each cake and drizzle with a little dressing. Serve on platters.


note Camellia tea oil is a healthy, slightly sweet oil that smells of camellia tea. It is great with Asian foods and for cooking vegetables. It is available from most large supermarkets.

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