Parmesan Basil Corn Cakes
- 1/2 cup flour or rice flour
- 1 large egg beaten
- 1/2 cup grated Parmesan
- 1/3 cup chopped fresh basil or chives
- 1/2 teaspoon kosher salt
- Ground pepper to taste
2. Drop by tablespoons into a lightly oiled non stick pan that is on Medium high heat.
3. Cook about 3-4 minutes each side.
4. To ramp this up, top with a grilled scallop or sautéed prawn as an appetizer.
Makes 18 medium cakes.
Copyright (c) Caren McSherry 09/2019