Corn cakes with green chilli and coriander chutney

Method

1. To make the chutney, grill the chillies and green pepper until the skin blisters. Cool, peel and chop finely.

2. Heat the olive oil in a pan and add the onion and garlic. Cook until softened, and tip in the chopped chillies and green pepper.

3. Add the sugar, lime juice and sea salt. Bring to the boil and stir until the sugar is completely dissolved. Add the chopped coriander and set aside to cool.

4. For the corn cakes, whip the egg whites with a pinch of salt until stiff.

5. In a separate bowl, lightly beat the egg yolks, and add the flour and cornmeal. Stir in the corn kernels and buttermilk. Fold in the whipped egg whites - the mixture should be the consistency of thick cream.

6. Heat a frying pan and brush with corn oil. Drop spoonfuls of the batter, a few millimetres apart, into the hot pan and fry for 3-4 minutes on each side, until golden. You will need to do this in batches.

7. To serve, place one or two corn cakes on a plate and serve with the spicy chutney.

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Ingredients

For the chutney

2 green chillies
1 green pepper
1 tbsp Olive oil
1 small onion, finely chopped
3 garlic cloves, crushed
2 tsp brown sugar
1 lime, juice only
1 tsp sea salt
small handful Coriander

For the corn cakes

2 Eggs, separated
pinch Salt
50g plain flour
50g cornmeal
150g Sweetcorn
110ml Buttermilk
1 tbsp corn oil, for greasing

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