In a bowl mix together the corn, ginger, herbs,flour, milk and egg yolk.
In a clean bowl beat the egg white until stiff.
Fold the egg white and potato into the mixture.
Heat the butter or oil in a non-stick frying pan and cook large spoonfuls over a low to moderate heat for about 3 minutes each side.
Serve with some grilled bacon.
delicious.
Ingredients:
1 (310 g) cans cream-style corn
2 teaspoons finely chopped fresh ginger
2 tablespoons chopped fresh thyme or 2 tablespoons chopped chives
1/2 cup self raising flour
1/4 cup milk
1 eggs, separated
1/2 cup roughly mashed cooked cold sweet potatoes
butter (for pan frying) or oil ( for pan frying)
Steps/Methods:
In a bowl mix together the corn, ginger, herbs,flour, milk and egg yolk.
In a clean bowl beat the egg white until stiff.
Fold the egg white and potato into the mixture.
Heat the butter or oil in a non-stick frying pan and cook large spoonfuls over a low to moderate heat for about 3 minutes each side.
Serve with some grilled bacon.
delicious.
