"From Sandi's Recipe File"

Sweetcorn Griddlecakes with Yogurt Sauce
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    2 3/4 ounces cornmeal

  2 3/4 ounces white flour

  2 teaspoons baking powder

  Salt

  Black pepper

  1 tablespoon vegetable oil, plus extra for greasing

  2/3 cup skimmed milk or water

  1 cob fresh sweetcorn, or 4 1/2 ounces canned, or frozen

  2 tablespoons chopped fresh coriander

  2 egg whites

  For the sauce:

  5 1/2 ounces low fat Greek yogurt

  Grated zest of 1 lemon

  1 tablespoon lemon juice

  2 tablespoons chopped fresh coriander

  

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