Sweetcorn and Potato Cakes with Bacon
1 kg potatoes, peeled
freshly ground salt & pepper
olive oil
1 medium onion, chopped
1 tbsp rosemary needles, chopped
3 corn cobs, kernels removed
3-4 spring (green) onions, finely chopped
1 tbsp sweet chilli sauce
4-8 rindless bacon rashers
freshly ground salt & pepper
olive oil
1 medium onion, chopped
1 tbsp rosemary needles, chopped
3 corn cobs, kernels removed
3-4 spring (green) onions, finely chopped
1 tbsp sweet chilli sauce
4-8 rindless bacon rashers
Boil potatoes in plenty of lightly salted water until tender. Drain well, cool a little and mash. Then heat a little oil in a large non-stick pan and gently saute onion and rosemary. Transfer potatoes to a large bowl, together with saut?ed onion, corn, spring onions, sweet chilli sauce and seasonings. Mix well and taste for seasoning. (If needed, mix in one egg.) Then heat an even layer of oil in the pan, form mixture into cakes and fry on both sides, together with bacon. To serve, place cakes on individual plates, top with bacon and a dollop of your favourite chutney.