Corn Cakes with Chilli Prawns

SO DELICIOUS! Beware of Addiction!

TIP: The tapioca flour isn't compulsory. Using it makes the corn cakes a little less like an omelette & more like a pancake. You could also substitute the tapioca for chickpea or quinoa flour.

Note & Reminder: Corn is gluten free, however it is still a grain. We chose organic corn for this dish.

Prep time: 15 mins
Cook time: 10 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup of fresh corn off the cob

1 egg, lightly beaten

1 long green shallot / scallion (1/2 for cake, 1/2 for sauce)

1 tablespoon of almond meal

1 teaspoon of tapioca or arrowroot flour

Pinch of sea salt

1 teaspoon of extra virgin olive oil (in total)

3 large green prawns (or 5-6 smaller) deshelled & deveined

Chilli Sauce

1/2 bird's eye chilli, finely chopped (add more if you like it hot!)

1 clove of garlic, finely chopped

1 1/2 tablespoons of lime juice

1 teaspoon of coconut sugar

1/2 long green shallot / scallion (see above)

Optional Side Salad

1 handful of rocket

1/4 cup of fresh coriander sprigs

Drizzle of extra virgin olive oil

Method

Heat a small pan to medium heat, add ½ tsp oil, when oil is hot add the corn kernels. Cook the corn for approx 2-3mins. Remove from pan & set aside.

In a small bowl lightly beat the egg, then add the corn, ½ the shallot, almond meal & salt. The pan should still have some oil coating it, but if not add a little more olive oil and bring back to medium heat.

Add the corn cake mixture to the pan and cook for a few minutes each side, or until cooked through. Remove from pan and cover to keep warm while you cook the prawns.

Make the chilli sauce by mixing all of the ingredients together in a small bowl.

Put the pan back on to a medium heat. If you need to, add the other ½ tsp of olive oil to the pan and cook the prawns until almost done. Time will vary depending on the size of the prawn. Check the larger end of the prawn, you will be able to see when it’s almost ready. Then add the chilli sauce to the pan and finish cooking the prawns.

Top the corn cake with the cooked prawns & sauce. Serve with salad & herbs.

Calories: 322
Protein: 23.1
Carbs: 14.9
Fibre: 7.7
Fat: 16.5

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