Recipe for spinach and corn cakes – so easy to make and a great idea to pack in a lunch box.
1 x 410 g tin cream style sweetcorn
4 eggs, beaten
3 spinach leaves, finely shredded
100 ml cake flour
1 tbsp (15 ml) sunflower or canola oil
1 tsp (5 ml) paprika
¼ tsp (1,2 ml) salt
lemon juice and black pepper to taste
Preheat the oven to 180° C and grease a muffin pan.
Place all the ingredients in a large mixing bowl and mix until well combined. Season with lemon juice and pepper.
Divide mixture into muffin pan and sprinkle extra paprika on top, if preferred.
Bake for 20 minutes or until set. Remove from the pan and allow to cool.
Serve as part of a light lunch with lemon wedges and a bean or lentil salad. Add avocado when in season.
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Recipe credit: Cooking from the Heart – created by Pharma Dynamics in partnership with the Heart and Stroke Foundation. Visit their website for more information on this heart-healthy cookbook.