Potato and corn cakes
Crispy on the outside and soft in the middle, these tasty potato and corn cakes are quick and easy to make and cost very little.
If you’re looking for a simple starter to your meal, these potato and corn cakes are just perfect.
We’ve served them with homemade baked beans but you can serve with salad for a lighter option or crispy bacon and a fried egg for a delicious bunch option.
They’ll be a hit with the kids and you can always hide some extra veg in them such as peas and grated carrot – they won’t even notice. Turn these potato and corn cakes into easy fish cakes with some canned flaked tuna for a speedy tea. And, they make a great side dish too instead of chips with sausages, burgers, chops or chicken.
- 500g potatoes, peeled
- 4 spring onions, sliced
- 198g can sweetcorn, drained
- ½tsp Cajun seasoning
- 2tbsp chopped flat-leaf parsley
- 1 egg
- 2tbsp plain flour
- Sunflower oil, for frying