Corn Cakes

Ingredients

• 1 can corn (285 g drained weight)
• 1 Garlic clove
• 1 small onion
• 2 Eggs
• 2 sprigs parsley
• 60 g flour
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 8 Cherry tomatoes

Instructions

1. 1.

   Drain the corn well in a sieve.

2. 2.

   While that is happening, peel and finely chop the garlic and onion. Beat the eggs in a bowl. Wash the parsley, shake dry, pluck off leaves and finely chop them.

3. 3.

   Stir the eggs with garlic, corn, onion and parsley. Sift in the flour, mix everything together and season with salt and pepper.

4. 4.

   Heat the oil in a pan. Drop spoonfuls of the corn batter into the pan, spread slightly flat and fry until golden brown on both sides.

5. 5.

   Wash the cherry tomatoes and serve the cakes topped with them.