Cheesy bean and sweet corn cakes with tomato salsa

Preparation time: 15 mins Cooking time: 20 mins
Serves 4
400g can mixed beans, drained
400g can chickpeas, drained
50g cheddar cheese, coarsely grated
190g can sweet corn, drained
8 jalapeno slices from a jar, finely chopped
1 free-range egg, beaten 1 cup coriander, leaves picked, finely chopped Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp extra virgin olive oil
250g punnet cherry tomatoes, quartered
1 red onion, thinly sliced
Juice of 1 lime
Mixed salad leaves, to serve
16 small sage leaves 2 Tbsp pine nuts, toasted
1 Line sieve with a piece of muslin or a new porous cloth, and put sieve over a large bowl. Put ricotta in centre, gently gathering cloth corners and securing with an elastic band. Refrigerate for at least 4 hours, preferably overnight, to drain ricotta.
2 Transfer ricotta to a large bowl. Beat in parmesan, egg yolk and nutmeg. Season well.
3 To make gnudi, put semolina in a baking dish or large plastic container. Wet hands with water, dip in semolina and, working quickly, scoop 1 heaped tsp of ricotta mix in your hands and gently roll into a ball. Put ball in semolina and roll until completely covered. Pick up and roll between your palms to smooth, then put back in semolina dish. Repeat with remaining ricotta mixture. It should make about 24 balls. Cover dish loosely with baking paper, not plastic wrap, and refrigerate for 12 hours or up to 24 hours.
4 When ready to serve, bring a large saucepan of salted water to the boil. Reduce to a simmer and lower in Y2 of the gnudi. Cook for 2 minutes or until gnudi floats to top. Scoop out with slotted spoon and transfer to clean sieve. Repeat with remaining gnudi. Set aside.
5 Melt butter in a small frying pan. Add sage, making sure leaves don’t overlap, and fry until crispy. Transfer to a plate lined with paper towel. If butter has turned a nutty brown colour, remove from heat; if not, continue to bubble until it is. Divide gnudi between warmed plates, drizzle over browned butter, and top with sage and pine nuts. Serve.

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