Paneer and turmeric corncakes with roast mushrooms, tomato and poached eggs
A colourful dish packed with flavor that will wake up your taste buds. The mushrooms and tomatoes are simply roasted until juicy and tender – it’s the corncakes that give the big hit of spice. Turmeric, ginger, cumin, fresh coriander and spring onion are all combined with crumbly paneer cheese and sweetcorn to make these corncakes the star of the show.
Time taken 30 minutes / Serves 4
You Will Need
Heat the oven to 200°C/400°F/gas 6.
Sit the mushrooms and tomato halves in a roasting tray. Drizzle fairly generously with olive oil and season with salt and pepper. Put in the oven to roast for around 20 minutes until the mushrooms are golden and tender, turning the mushrooms over halfway through.
Put the grated paneer, sweetcorn, flour, spring onions, ginger, turmeric, cumin, coriander, 1 teaspoon of salt and a really generous twist of black pepper in a bowl. Lightly beat together two of the eggs and add to the bowl. Mix everything together really well. Using wet hands, divide the mixture into four and shape into thick round cakes.
Heat a medium–large frying pan over a medium heat with enough olive oil to coat the base. Add the corn cakes, and cook for around 3 minutes each side, until golden and firm.
While the corncakes are cooking, bring a pan of water to a simmer. Add the vinegar, then break in the remaining four eggs. Simmer for 3 minutes to poach the eggs.
Place the corncakes on plates, top with a roast mushroom, tomatoes and finish with a poached egg each. Add a twist of pepper, pinch of salt and enjoy.
There are a few ways you can be flexible with this recipe. Firstly, you can turn this into even more of an Anglo-Indian brunch by serving fried bacon or sausages on the side. You could also fry some sliced black pudding to serve with the corncakes. Or to make the corncakes themselves a bit different, add 75g/2½ oz thinly sliced ham or pastrami into the mix before shaping and cooking.