Corn and Ricotta Cakes

These are great as a light weekend lunch with a green salad and a glass of dry white wine. But if you wanted to make them for Sunday brunch along with a Bloody Mary and a side of crisp, fried bacon, you won't hear any complaints from me.


Corn and Ricotta Cakes
Makes 8

1 cup cooked corn kernels
3 eggs, separated
250g fresh ricotta
2 tablespoons pecorino
50g plain flour
2 tablespoons melted unsalted butter, plus extra for frying
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon dried chilli flakes
Sea slat flakes
Lemon and mint leaves for serving

In a large mixing bowl, combine the egg yolks, corn kernels, ricotta, pcorino, flour, melted butter, herbs and chilli flakes. Season with salt. Set aside.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Add them to the ricotta mixture and fold them together until just combined.

Heat a small amount of butter in a large frying pan over medium-high heat. Spoon the mixture into the pan, forming four, 8cm diameter cakes. Cook for about 2 minutes per side, then transfer to a baking sheet and keep warm. Continue with the rest of the mixture to make another four cakes.

Serve warm with a squeeze of lemon juice and extra mint leaves.