Stories Out Loud

Print Friendly and PDF

Chestnut and Sweetcorn Cakes (MICROWAVE)



  1. Put the chestunut flour, gram flour and vinegar into a bowl and add 3 tablespoons of water, mix well so that there are no lumps.
  2. If you are using frozen sweetcorn, pour boiling water over it to defrost it and drain.
  3. Add the sweetcorn and nuts to the flour mixture.
  4. Put 4 paper cup cake cases on a large plate, space them equally around the outer edge of the plate.
  5. Add the sodium bicarbonate to the flour mixture and mix it in well.
  6. Pour the mixture into the cup cake cases.
  7. Cook on full power for 3 minutes.
  8. The tops should be firm to touch when cooked, if they are still wet then cook them for a bit longer.
  9. When cooked, take off the paper cases and serve on a plate with the optional salad leaves.