Corn Cakes with Proscuitto Salad

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Corn Cakes with Proscuitto Salad

Book Description

This is the third stylish and inspirational book by Donna Hay. It is a guide to eating well without compromising nutrition or time. Chapters on 10-, 20-, and 30-minute recipes emphasize stress-free cooking. Also included are a guide to tools of the trade and a checklist to ensure that your home is well-stocked with the gourmet essentials!

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New Food Fast

Authors: Donna Hay

Date: November 1999

ISBN: 1551109786

Publisher: Whitecap Books

Paperback

ORDER/INFO

Corn Cakes with Proscuitto Salad
Recipe from: New Food Fast
by Donna Hay
Cookbook Heaven at Recipelink.com

Servings: 4

Corn Cakes:
2 cobs corn
1 cup self-raising flour
2 eggs
1/4 cup coriander, shredded
1 teaspoon ground cumin
1 teaspoon baking powder
pinch sea salt
Prosciutto Salad:
125 g (4 oz) baby English spinach or rocket ( arugula) leaves
1/2 cup semi-dried tomatoes, with oil
12 slices proscuitto
cracked black pepper

Place the corn in a saucepan of boiling water and cook until tender. Remove corn kernels from the cob. Place the flour, eggs, coriander, cumin, baking powder, and salt into a food processor and process until corn is roughly chopped.
Spread 2-3 tablespoons of mixture into a hot, greased frying pan and cook for 3 minutes on each side or until golden. Keep warm and repeat with the remaining mixture.
To serve, place a corn cake on each serving plate and top with the spinach or rocket, semi-dried tomatoes, proscuitto and pepper. Drizzle over the oil from the semi-dried tomatoes and top with another corn cake. Serve immediately.

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