corn cakes

BOMBAY GREEN PEA CAKES WITH GINGERED SPINACH AND CORN

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)

 

INGREDIENTS

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

 

METHOD

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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