Name: Bacon corn cakes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 gram short-cut bacon; 2 cup frozen corn kernels; 1/3 cup plain flour; 2 eggs, lightly beaten; 2 green onions, sliced; 1 tablespoon chopped parsley; 1 tablespoon sweet chilli sauce, plus extra to serve; 1 tablespoon olive oil; sour cream, fried tomatoes, to serve

Ingredients

250 gram short-cut bacon

2 cup frozen corn kernels

1/3 cup plain flour

2 eggs, lightly beaten

2 green onions, sliced

1 tablespoon chopped parsley

1 tablespoon sweet chilli sauce, plus extra to serve

1 tablespoon olive oil

sour cream, fried tomatoes, to serve

Method

1.Chop half the bacon. In a large bowl, combine chopped bacon, corn, flour, egg, onion, parsley and sweet chilli sauce. Season to taste.

2.Heat oil in a large non-stick frying pan on medium. Fry large, flattened spoonfuls of the bacon mixture in 2 batches for 2-3 minutes each side or until golden-brown and cooked through. Drain on paper towel and keep warm.

3.Cook reserved bacon until crisp. Serve two cakes each with bacon, sour cream, fried tomatoes and sweet chilli sauce.

You will need about 9 short-cut bacon rashers or 4 middle-cut rashers, rind removed. Smoked salmon is a great alternative to bacon in this dish. You can use fresh or canned corn kernels in place of frozen.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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