Corn Cakes with Pacific Chilli Vegetables

Name: Corn Cakes with Pacific Chilli Vegetables
Yield: Serves 4
Cuisine: Asia
Ingredients: good bunch of coriander; good sprig of thyme; 2 lime leaves, stalks removed; 1 corn cob; vegetable oil, for frying; 100 g (3½ oz) polenta; 1 red chilli, seeded and finely chopped; 2 chipotle chillies (smoked jalapeños), soaked if dried; 1 red romano (long pointed sweet) pepper; juice of 1 orange and 1 lime; 8 baby artichokes, prepared and hearts removed, as described, then halved; top half of a butternut squash, peeled, cut down into halves and cut into 3mm-thick half moons; sprig of coriander; about 5 tbsp olive oil; 1 large aubergine, cut into rounds about 1 cm (½ in) thick; 1 courgette, cut lengthwise on a mandolin grater into thick ribbons; 1 fennel bulb, cored and cut into wedges; black bean salsa

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This spicy version of grilled veg makes a lovely summer dish; we created it as a means of making the most of the lovely subtle flavour of the chipotle chilli.

Ingredients

Corn Cakes

1 corn cob
2 lime leaves, stalks removed
good bunch of coriander

Asia
Starter
Spicy
Vegan
Summer
Gluten-free
Mediterranean

Method

Griddle the corn over a high heat until nicely coloured all over. When cool enough to handle, cut off the kernels by standing it on end and cutting down around the core with a stout sharp knife.
To prepare the corn cakes, roughly chop the corn kernels. In a saucepan, heat 200 ml