Recipe: Corn Cakes with Prosciutto Salad

CORN CAKES WITH PROSCIUTTO SALAD

FOR THE CORN CAKES:
2 cobs corn
1 cup self-rising flour
2 eggs
1/4 cup shredded fresh cilantro
1 teaspoon ground cumin
1 teaspoon baking powder
Pinch sea salt

FOR THE PROSCIUTTO SALAD:
125 g (4 oz) baby English spinach or rocket ( arugula) leaves
1/2 cup semi-dried tomatoes, with oil
12 slices prosciutto
Cracked black pepper

TO MAKE THE CORN CAKES:
Place the corn in a saucepan of boiling water and cook until tender. Remove corn kernels from the cob. Place the flour, eggs, cilantro, cumin, baking powder, and salt into a food processor and process until corn is roughly chopped.

Spread 2-3 tablespoons of mixture into a hot, greased frying pan and cook for 3 minutes on each side or until golden. Keep warm and repeat with the remaining mixture.

TO SERVE:
Place a corn cake on each serving plate and top with the spinach or rocket, semi-dried tomatoes, prosciutto and pepper. Drizzle over the oil from the semi-dried tomatoes and top with another corn cake. Serve immediately.

Makes 4 servings
Source: New Food Fast by Donna Hay