Bacon corn cakes

Served with dollops of sour cream and fried tomatoes, these fritters make a fantastic breakfast or brunch.
bacon corn cakes



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.


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