Jamaican Corn Cakes

Ingredients

• 300 g corn (drained weight; canned)
• 2 Eggs
• 75 g flour
• 75 g whole wheat flour
• 1 tsp Baking powder
• 150 ml milk (1.5% fat)
• Salt
• Pepper
• 400 g canned tomatoes (drained weight)
• 40 g Ginger (1 piece)
• 1 bunch spring onions
• 50 g cane sugar
• 2 dried chili peppers
• 2 tbsp white wine vinegar
• 2 sprigs Mint
• 3 sprigs parsley
• 3 tbsp oil

Instructions

1. 1.

   Drain the corn in a sieve.

2. 2.

   Whisk eggs, flours, baking powder and milk into a smooth batter. Fold in the corn, season with salt and pepper, and let rest for about 15 minutes.

3. 3.

   Meanwhile, crush or blend the canned tomatoes in a tall jug with an immersion blender.

4. 4.

   Peel and finely chop the ginger. Trim, wash and slice the spring onions.

5. 5.

   Sprinkle sugar in a heavy-bottomed pan and heat over medium until it melts and turns light brown (caramelized).

6. 6.

   Add ginger, spring onions and crushed chilies, then stir in the vinegar immediately.

7. 7.

   Add tomatoes and simmer on low to medium for 10 minutes. Season with salt and pepper and set aside. Wash mint and parsley, shake dry, pluck leaves, chop and fold into the batter.

8. 8.

   Heat oil in a large pan. Spoon about 1½ tbsp of batter per portion into the pan and bake each side for 2–3 minutes. Serve the hot cakes with the tomato chutney.