Life through food coloured glasses

Ingredients:

Corn Cakes

3 cups of corn, husks removed

1/4 cup of self raising flour

1/2 tsp of bicarb soda

3 eggs lightly beaten

Olive Oil

 

Topping

5 green onions, thinly sliced

2 chicken breast fillets (200g each)

2 lebanese cucumbers thinly sliced

90g pickled ginger, drained

 

Wasabi Mayonnaise

2 egg yolks

1 tbsp of rice vinegar

1 cup of vegetable oil

3 tsps of wasabi

 

 

Directions:

1. Cut the corn kernels from the cobs. Heat 1 tsp of olive oil in a large non-stick frypan, add corn and stir over medium heat for 6-8 minutes or until soft. Stir in green onions and cook for another minute, then remove from the pan.
    

2. Steam chicken breasts, covered, in a steamer over a saucepan of steaming water, for 12-15 minutes or until cooked through. Cool then tear chicken into fine shreds and place in a medium bowl.
    

3. For wasabi mayo process egg yolks and rice vinegar in a food processor until well combined then with the motor running gradually add oil a drop at a time at first and then in a steady stream, until mixture is thick and well combined. Transfer mayo to a bowl and stir in wasabi. Season with salt and pepper to taste.
    

4. Add mayo to the chicken mixture and mix well. Cover and refrigerate until required.
    

5. Place cooled corn mixture into a bowl, sift over flour and bicarb soda and mix well. Stir in beaten eggs and season to taste.
    

6. Heat 1/2 tbsp of olive oil in a frying pan and place a tbsp of the corn mixture into a frying pan and cook 4 or so at a time over medium heat for 2 minutes each side or until golden and cooked through. Transfer them to a plate and cover. Repeat with the remaining mixture.
    

7. Serve corn cakes  topped with a spoon of the chicken mixture, pickled ginger and a wedge of cucumber