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  • 1 can of creamed corn

  • 150g self raising flour

  • 100ml milk

  • Squeeze of lemon juice

  • ½ cup flat leaf parsley chopped

  • ½ cup dill chopped

  • ½ cup coriander chopped

  • 1 can crab meat

  • ¼ of an iceberg lettuce shredded

  • 1 finely chopped carrot

  • 2 finely chopped shallots

  • 1 tbsp capers chopped

  • 1 red chilli finely chopped

  • 3 tbsp mayonnaise


  • 1.

    In a large mixing bowl combine the flour and creamed corn, then whisk in the milk until a thick batter is formed.

  • 2.

    Gently fry the corn batter in olive oil on one side until bubbles appear then flip and cook for a further 5 minutes.

  • 3.

    Combine all other ingredients and toss together with mayonnaise and serve on warm corn cakes.


For more information and recipes from this series, click on the following link

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