Recipes

Sweet Corn & Potato Patties

These oven baked savoury vegetable cakes are easy to make, versatile and are great either in their own right or as an accompaniment to any dish

You will need to make 8 to 10 reasonable sized patties:

400gms of Potatoes, scrubbed, skin on.
½ red capsicum finely diced
2 tablespoons of fine chopped white onion
Kernels cut from 1 sweet corn cob
2 free range eggs
Season to taste.

Method

Heat oven to 200ºc (180ºc fan oven).

Boil the potatoes for around 10-15 minutes. It is best that they are not cooked right through, but still firm in the middle. Remove from water and cool.

When cool enough to handle, remove skins. Grate potato on largest hole of grater, into a large bowl.

Heat a frypan with a touch of oil and gently sauté the onion, capsicum and sweet corn until onion is translucent.

Transfer to potato bowl stir though and add 2 lightly beaten eggs. Stir well.

With wet hands, form mixture into patties and place on baking paper on baking tray.

These can of course be made ahead of time and kept covered in the fridge and then cooked when needed

Brush tops lightly with oil and oven for about 20 minutes.
(You can turn them during cooking but it’s not really necessary).

Serve with a home-made tomato relish!!

Back

Get the Newsletter!