Alive and Cooking

Creamed Corn Cakes

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1 can of creamed corn
150g self raising flour
100ml milk
Squeeze of lemon juice
½ cup flat leaf parsley chopped
½ cup dill chopped
½ cup coriander chopped
1 can crab meat
¼ of an iceberg lettuce shredded
1 finely chopped carrot
2 finely chopped shallots
1 tbsp capers chopped
1 red chilli finely chopped
3 tbsp mayonnaise


1. In a large mixing bowl combine the flour and creamed corn, then whisk in the milk until a thick batter is formed.

2. Gently fry the corn batter in olive oil on one side until bubbles appear then flip and cook for a further 5 minutes.

3. Combine all other ingredients and toss together with mayonnaise and serve on warm corn cakes.

Creamed Corn Cakes