Corn Cakes with Smoked Salmon
Using beautiful wholefood ingredients, Naturopath Emma Sutherland creates a recipe to help you eat your way to wellbeing.
Breakfast, lunch or dinner!
Prep Time (min)
1 cup wholemeal ﬂour
1 cup corn kernels (fresh or frozen)
1 red capsicum, ﬁnely chopped
1 red chilli, ﬁnely chopped
2 x 60g organic eggs
1 bunch fresh coriander, ﬁnely chopped
extra virgin olive oil, for frying
½ red onion, ﬁnely chopped
sea salt ﬂakes and ground black pepper
½ cup aioli (see Notes)
125g thinly sliced smoked salmon
1 bunch chives, snipped
1. Place all the corn cake ingredients in a mixing bowl and combine well.
2. Heat the oil in a shallow frying pan over medium heat and cook table-spoons of the corn cake mixture for 3–5 minutes, turning once, until the corn is cooked and the cakes are golden brown. Drain on paper towels. Continue frying the corn cakes until all the ingredients are used. Allow the corn cakes to cool.
3. Top each corn cake with a little aioli, salmon and snipped chives.
The sweetcorn in this recipe ups the nutritional value, as it’s a good source of fibre and antioxidants. You can also serve the cakes with a tomato and avocado salad to make a delicious light lunch. If you are coeliac or gluten intolerant, use gluten-free flour instead of the wholemeal.
Aioli: 1 cup mayonnaise, 6 roasted garlic cloves, zest and juice of 1 lemon, 1 tbsp honey
For Emma’s mayonnaise recipe, refer to her excellent new book “50 Foods that will change your life” available for purchase at Elevate reception and online here
SERVING SIZE 237 G
ENERGY 2410 KJ
FAT 36.8 G
CARBOHYDRATE 37.4 G
SODIUM 1040 MG