News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Corn Cakes

Lunchbox Lovelies…

Back to work or school after summer holidays?  If you need inspiration for your gluten free lunchbox, try these delicious GF corn cakes.  They are a staple in our house for lunches, or as a canapé topped with avocado or smoked salmon. In this version I’ve used continental parsley, but you can use coriander instead if you prefer, or add a few spring onions, or chilli to the batter for extra oomph!

2 cobs of corn, (approx 280g)
¼ teaspoon cayenne pepper
1 cup fresh parsley, chopped
3 eggs, lightly beaten
½ cup gluten free flour
Salt, ground black pepper

Using a steamer, cook the corn on the cobs until tender. Allow to cool a little, then remove the kernels from the corn and combine with cayenne, parsley and eggs in a large bowl.  Add the gluten free flour and season with salt and pepper, mix well.

Heat oil in a large non-stick frying pan over medium heat. Add tablespoons of corn cake batter and fry a few minutes on each side until golden. Drain on absorbent paper. Serve at room temperature topped with sour cream and smoked salmon, or salad. If saving for lunches, keep in an airtight container in the refrigerator for three days.  Makes approx. 20 corncakes.


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