Always check the labels of the products you use.
Method
- 1
Mix. Mix the 70 g cornmeal, 65 g plain flour, salt and pepper in a large bowl.
- 2
Purée. Put half of the 600 g corn kernels in a food processor with the minced chilli, 10 g coriander, 10 g basil, 1 tsp minced garlic, the lime juice and 1 egg, and roughly purée, leaving some texture.
- 3
Combine. Stir the purée and the remaining corn into the dry mix.
- 4
Fry. Heat about 6 mm oil in a large frying pan and spoon in large pancakes. Fry 2-3 minutes a side, turning carefully once, until golden on both sides.
- 5
Serve. Serve hot, with lime wedges and extra minced chilli if you like.
Storage
These are best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 0.7 g saturated fat per 100 g, 3.6% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 4.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 176 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- food processor
- large frying pan
- spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 298 kcal |
| Protein | 8.2 g |
| Carbohydrate | 49.2 g |
| of which sugars | 7.3 g |
| of which free sugars | 0.1 g |
| Fat | 9.3 g |
| of which saturates | 1.2 g |
| Fibre | 4.3 g |
| Salt | 1.91 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
