Continental Corn Cakes with Baby Cos & Curry Cream Dressing

Photo of Continental Corn Cakes with Baby Cos & Curry Cream Dressing Continental Recipe Ideas April Friday 01, 2011
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Preparation Time
Preparation Time 20
Cooking Time
Cooking Time 15

Sweet corn cakes, crunchy cos and curry cream are a delicious accompaniment to succulent lamb cutlets and guaranteed to please for a weeknight dinner or weekend barbeque.

Ingredients

  • 1 packet Continental®  Potato Mash Homestyle
  • 1 cup (250ml) reduced fat milk
  • 1¼ cups (310ml) water
  • 2 teaspoons Flora®  Salt Reduced spread  
  • 1 egg
  • 1 x 420g can corn kernels, drained
  • 1 red capsicum, finely diced
  • ¼ teaspoon ground paprika
  • 1 tablespoon chopped coriander
  • 1 tablespoon plain flour
  • 2 teaspoons olive oil
  • ¼ cup light sour cream
  • ¼ cup light thickened cream
  • ½ teaspoon curry powder
  • Squeeze of lemon juice
  • 12 lean lamb cutlets, visible fat removed
  • Cooking oil spray
  • 200g baby spinach leaves

Instructions

  1. Prepare the Potato Mash following packet instructions using the milk, water and spread.  Allow to cool before combining with the egg, corn, capsicum, paprika and coriander.  Using wet hands shape into 8 even-sized cakes, lightly dust with flour.
  2. Heat the oil in a medium non-stick fry pan until moderately hot. Place in the corn cakes and allow to brown on each side. Remove from pan and keep warm.
  3. Preheat a barbecue or grill pan to moderately hot. Lightly spray the cutlets with oil and place on the grill, allow to cook 2-3 minutes each side or until just pink in the centre. Remove and allow cutlets to rest 5 minutes before serving.
  4. Meanwhile, combine the sour cream, thickened cream, curry powder and lemon juice; do not overbeat as you want this to be runny.
  5. Serve the corn cakes with baby spinach, lamb cutlets and drizzle over the curry dressing.
Corn Cakes with Curry Cream Recipe
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