Corn & Ricotta Cakes with Grilled Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 319.6
- Total Fat: 10.4 g
- Cholesterol: 55.0 mg
- Sodium: 249.5 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 4.3 g
- Protein: 13.3 g
View full nutritional breakdown of Corn & Ricotta Cakes with Grilled Tomatoes calories by ingredient
Introduction
From delicious***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From delicious
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
Number of Servings: 4
Ingredients
-
2 corn cobs (or 250g canned kernels)
3/4 cup buttermilk
1 egg & 1 egg white, lightly beaten
1/2 cup low-fat ricotta
1 cup self-raising flour
2 Tbl chopped chives
Olive oil spray
12 vine-ripened cherry tomatoes
1 Tbl pesto
1/4 cup small basil leaves
Directions
Preheat the grill to high.
Usin a sharp knrife, cut down deach side of the corn cobs to remove the kernels (or drain canned corn).
Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a bowl. Stir in the corn and chives.
Heat a large non-stick frypan over medium heat and spray with olive oil. Using 1/3 cup of batter for each corn cake, spoon the batter into the pan in batches of two or three. Cook for 2-3 minutes each side until browned and cooked through. Keep warm while you repeat with the remaining batter to make 8 corn cakes in total.
Meanwhile, place the tomatoes on a baking tray. Season well with sea salt and pepper, then grill for 6-8 minutes until softened and just starting to split.
Arrange the corn cakes on plates, top with the tomatoes, drizzle with pesto, then scatter with the basil leaves and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Usin a sharp knrife, cut down deach side of the corn cobs to remove the kernels (or drain canned corn).
Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a bowl. Stir in the corn and chives.
Heat a large non-stick frypan over medium heat and spray with olive oil. Using 1/3 cup of batter for each corn cake, spoon the batter into the pan in batches of two or three. Cook for 2-3 minutes each side until browned and cooked through. Keep warm while you repeat with the remaining batter to make 8 corn cakes in total.
Meanwhile, place the tomatoes on a baking tray. Season well with sea salt and pepper, then grill for 6-8 minutes until softened and just starting to split.
Arrange the corn cakes on plates, top with the tomatoes, drizzle with pesto, then scatter with the basil leaves and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.