Peruvian corn cakes

Name: Peruvian corn cakes
Cook time: 25 min
Yield: 2

with quinoa slaw and aji verde

Ready in around 25 mins

RECIPE FACT:

Peru is the birthplace of the humble potato where there are over 4,000 varieties.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE PICKLED SHALLOT:

Peel the shallot, finely slice and place into a salad bowl. Pour over the lime and honey dressing and set aside Roughly chop the coriander including the stalks and set aside. Place the cannellini beans into a sieve and rinse under cool running water.
2. TO PREPARE THE CORN CAKES AND FINISH THE SLAW:

Place the cannellini beans into a bowl and mash well. Add the corn and Peruvian seasoning, season with salt and pepper, mix to combine then leave to sit for 2-3 mins. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the steamed quinoa, squeezing on the bag to break up any large clumps and cook for 1-2 mins. Remove from the pan into the salad bowl with the shallots. Just before serving add the coleslaw, season with salt and toss to combine.
3. TO COOK THE PERUVIAN CORN CAKES:

Shape the patties into 4 even patties about 1 cm thick. Wipe out the pan and place back over a medium-high heat with a generous pour of oil. Once hot, add the corn cakes and cook for 3-4 mins on each side undisturbed – adjusting the heat if necessary, until golden and cooked through.
TO SERVE:

Spoon quinoa slaw onto plates and top with Peruvian corn cakes. Dollop with aji verde and sprinkle over coriander.