Mini Corn Cakes with Chicken Salad
Prep time
Cook time
Total time
Wasabi is available in paste or powder form in the Asian section of most grocery stores and in Asian markets. In this recipe, we have used the paste in the tube.
Serves: Makes approx. 18 cakes
Corn Cakes
  • 2 tsp canola oil, plus extra oil for cooking
  • 2 cups corn kernels (fresh, canned, frozen thawed)
  • ½ cup thinly sliced green onion
  • ⅓ cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 3 eggs, lightly beaten
  • lemon slices and fresh cilantro, for serving
Chicken Salad
  • 1 cup finely chopped cooked chicken
  • ½ cup finely chopped cucumber
  • 3 tbsp egg mayonnaise
  • 1 tbsp chopped fresh cilantro
  • 2 tsp lemon juice
  • 1 tsp wasabi paste
  • salt and cracked black pepper
  1. To make the chicken salad, combine the chicken, cucumber, mayonnaise, cilantro, juice, wasabi and salt and pepper in a medium bowl.
  2. Cover and refrigerate until ready to use.
  3. To make corn cakes, heat 2 tablespoons of the oil in a large frying pan over medium heat.
  4. Add corn and green onion and cook, stirring occasionally for about 3 minutes or until the green onion is softened.
  5. Put into a large bowl.
  6. Add the remaining ingredients except for the lemon slices and cilantro and stir to combine.
  7. Heat the extra oil in a large frying pan over medium heat.
  8. Drop tablespoons of the corn mixture into the pan about 2 inches (5cm) apart.
  9. Cook for about 3 minutes on each side or until cooked and golden.
  10. Remove to a warm plate, cover and set aside.
  11. Repeat with remaining corn mixture, adding a little more oil to the pan if necessary.
  12. Place the corn cakes on a serving platter and top with the chicken salad mixture.
  13. Garnish with lemon slices and cilantro.
Make ahead: The Chicken salad can be made an hour ahead and stored covered in the refrigerator. The corn cakes are best made just before serving.