Sweetcorn Cakes with Mango Salsa and Herbed Hung Curd

Method

Heat a flat griddle pan to very hot. Heat a medium frying pan.

Add the bhuna masala to the pan and heat through, then tip in the sweet-corn toss until each kernel is covered then tip into a bowl and allow cooling.

Meanwhile for the cakes sieve the flour, gram flour and baking powder into a bowl. Then in a separate jug whisk the egg into the buttermilk.

Make a well in the centre of the dry ingredients then pour in the wet ingredients until you have a smooth mixture.

Tip the chili, Jalapeno, coriander and spring onions into the bowl with the sweet corn kernels and season really well.

Fold the mixture into the dry ingredients until everything is really well combined.

Brush the hot plate with some oil then ladle spoonfuls onto the hot griddle plate.

Cook for about two minutes until bubbles begin to appear on the surface, then flip over and cook for a further minute until cooked through and golden.

Repeat with the remaining ingredients.

For the hung curd mix together all the ingredients in a small bowl then put in the fridge to set a little.

Meanwhile make the mango salsa. Peel the mangoes and cut the flesh into 1 cm/1/2 inch dice.

Place in a bowl with the red onion, chilli, coriander, spring onions, lemon juice and olive oil. Season to taste (with sea salt and freshly ground black pepper) and set aside at room temperature to allow the flavours to combine.

Garnish with fresh pomegranate seeds.

To serve place a sweetcorn cake on the centre of the plate top with a quenelle of hung curd and top with some mango salsa.