110g plain white flour, sifted 2 tsp baking powder 1⁄4 teaspoon salt 2 medium eggs, separated 120 ml milk 326g can
sweetcorn kernels, drained and liquid discarded Virgin olive oil, groundnut or grapeseed oil
One pack of firm Tofu 3 - 4 spring onions 1/4 cup of peas, boiled for 3 - 4 minutes 1 red pepper, diced one firm tomato, sliced horizontally into 1/4 of
sweetcorn kernels 1/4 tsp of garam masala 1/4 tsp of black pepper 1/4 lemon, squeezed
Stir in the diced pepper and
sweetcorn kernels and then the salt, coriander powder, cumin powder, paprika and then let the peppers soften until they can be pierced.
Add
the sweetcorn kernels into a bowl along with the sundried tomatoes, mayonnaise and chilli sauce and mix thoroughly.
Traditionally you'd puree half of
your sweetcorn kernels — I didn't do this with my sugar snap peas but feel free to do so if you wish.
Not exact matches
Step 1) Slice the
kernels from the
sweetcorn cobs with a sharp knife.