Potato, bacon and corn cakes with broccoli and roasted tomatoes

These crispy, sweet, and savory corn fritters are loaded with juicy kernels of corn and bacon.


2 ½ cups mashed potato
2 bacon rashes, cut finely
1 corn cob
1 bunch baby broccoli
1 punnet snacking tomatoes
1 egg
1/3 cup plain flour
Salt and pepper
1 tbsp chopped chives or parsley
Panko breadcrumbs
Oil for frying


Saute bacon in a little olive oil until crispy. Cook corn cob for three-five minutes with husk on in the microwave. Remove husks and silks and cut kernels from the cob. Mix together mashed potato, bacon, corn kernels, plain flour, egg and  chopped herbs. Season well. Divide into ¼ cup portions and coat with panko breadcrumbs. Shallow fry into a little oil until golden. Serve with steamed broccoli and oven roasted tomatoes. Drizzle tomatoes in a little olive oil, season well and place on a lined baking tray. Roast in a moderate oven for 20 minutes until slightly blistered. Vegetarian option: replace bacon with 2 tbsp finely chopped dill. 

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