A one-pot wonder for the whole family to enjoy! This corn fritter cake with smoked trout and chilli sour cream has everything you need for a fast and tasty weeknight meal.
SERVES 4 // COOKING TIME 25 min
1½ cup milk
1 cup cake or gluten-free flour
1 onion, diced
1 cup green peas
2 cups frozen corn
Salt and pepper
1 cup sour cream
1 tsp paprika
100 g smoked trout
1. Whisk the eggs and milk. Sift the flour over the wet mixture. Add the onion into the mixture along with the peas and corn, and mix.
2. Prepare a large saucepan to a medium heat, pour the mixture in, season and close with a fitted lid. Allow to cook for 5 minutes. Place under a grill for 3 minutes to allow the top to cook to a golden brown colour.
3. Prepare the topping by mixing the sour cream, cayenne and paprika together. Serve with lemon, dill and smoked trout.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za