GLUTEN-FREE CORN, COCONUT, PEANUT, LIME CAKES
Our Corn, Coconut, Peanut, Lime Cakes are a very tasty way to start off an evening with friends. And we can attest that they’re equally as excellent with a glass of bubbly as with a glass of red or a beer.
They are an entertainer’s dream too as they can be made days before, stored in the fridge (or even the freezer) and brought back to room temperature or warmed a little before serving.
They’re easy to make with readily available ingredients apart, perhaps, from the betel leaves and flying fish roe which, if hard to find, can be left out and these delicious little savoury cakes simply topped with crème fraiche and coriander leaves.
Rosie
CORN, COCONUT, PEANUT, LIME CAKES
Makes approximately 40 cakes
2 cobs corn, husks removed
70 gm desiccated coconut, toasted
75 gm peanuts, roasted and finely chopped
1 golden shallot (eschalot), finely chopped
1 lime, finely zested, pith removed and flesh finely chopped
3 cm piece ginger, peeled and finely grated
2 birds eye chillies, finely chopped
2 eggs, beaten
4 tablespoons tapioca flour
Pinch caster sugar
Salt and pepper
Macadamia oil
Coriander leaves for garnish
2 tablespoons crème fraiche or coconut cream chilled, whipped
1 small bunch betel leaves (optional)
2 tablespoons tobiko (flying fish roe), (optional)
Using a box grater, grate the corn into a small bowl ensuring you catch all the juices.
Place into a small saucepan and over a low heat bring the corn and its juices to a simmer. Cook, stirring often until all the liquid has reduced and you have a thick pulp. Allow to cool.
In a bowl, combine the corn mixture, coconut, peanuts, shallots, lime, ginger, chillies, eggs, tapioca flour, sugar and salt and pepper to make a firm mixture.
Add enough oil to a frying pan to very lightly coat the base. Bring to a low/medium heat and add the mixture in two teaspoon amounts, shaping into a disc and slightly flattening each one if necessary. Fry until lightly browned then flip over and cook the other side until lightly brown.
Remove to a rack to cool.
To Serve
Place the cakes on a serving platter. Top with a small dollop of crème fraiche or coconut cream and a coriander leaf or alternatively:-
Cut the betel leaves into squares or triangles (or any shape you wish) a little smaller than the cakes themselves. Top the cakes with the betel leaf shapes, a few drops of whipped coconut cream and some tobiko.
TIPS:
The ungarnished cakes can be made days before, stored in the fridge (even frozen) and brought back to room temperature, or slightly warmed before garnishing and serving.