Corn Cakes w/ Tomato Salsa

One of my favourite things to make all year round is corn cakes. These are really popular in Australia, and nostalgic feel-good cooking is just the ticket at the moment. I often like to have a poached egg and avocado to go with. Let me know what you think if you try it out.

Ingredients

175g self-raising flour
1 tsp baking powder
2 eggs
125 ml milk
1 tin of corn
100g grated cheddar cheese
Bunch of chopped parsley
Salt and pepper

For the salsa

Good handful of chopped tomatoes
Chopped parsley
Squeeze of lemon juice

For the sauce

Few dollops of Greek or natural yoghurt
Couple of drops of sweet chilli sauce

Method

1. Mix together the tomatoes, parsley and lemon juice for the salsa
2. Mix together the yoghurt and sweet-chilli sauce in small dish
3. In another bowl, mix the flour, baking powder, eggs and milk until a smooth batter is formed. Stir in the sweetcorn, cheese, parsley and seasoning. Put in the fridge for 30 minutes to firm batter.
4. Like you're making pancakes, heat some oil and butter in a frying pan. Dollop spoonfuls of the mixture in the pan and flatten out a little. Cook for about 2 minutes each side, or until golden brown. Serve with the salsa and dip and enjoy!