Savoury Corn Waffles

Savoury Corn Waffles . 3 large corn cobs or 2 cans of corn kernels 1/2 leek or 3-4 spring onions, finely sliced 2 Eggs (sub flax eggs for vegan) 1/4 cup coriander leaves and some stems, finely chopped 1 red capsicum, finely diced 1 cup flour (I used French Red from ) 2 tsp baking powder Salt and pepper to taste. . Toppings: tomato relish Avocado Cashew sour cream (see highlights for the recipe) . If using fresh corn, strip the kernels off. In a bowl add two cups of corn, eggs, leeks/spring onions and the coriander, using a stick mixer (can also be done in a food processor) blitz until you have a lumpy batter. Mix in the rest of the ingredients including all the leftover corn kernels and season to taste. . I cooked these in an oiled waffle iron for about 5 minutes per waffle. They can also be cooked in a pan like a pancake. . Top with your toppings; the farm tomato relish is the perfect accompaniment to these along with some avocado and a tangy cashew sour cream. So delish guys! . These freeze really well and you can just stick them in a toaster to reheat. I highly recommmend making a double batch and having them stashed away for emergency meals. .

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If using fresh corn, strip the kernels off. In a bowl add two cups of corn, eggs, leeks/spring onions and the coriander, using a stick mixer (can also be done in a food processor) blitz until you have a lumpy batter. Mix in the rest of the ingredients including all the leftover corn kernels and season to taste.

Step 2

I cooked these in an oiled waffle iron for about 5 minutes per waffle. They can also be cooked in a pan like a pancake.

Step 3

Top with toppings

Step 4

These freeze really well and you can just stick them in a toaster to reheat. I highly recommmend making a double batch and having them stashed away for emergency meals.

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