• Light Meals
  • Vegetarian

Sourdough Roasted Corn Panini

Ingredients


For the corn cakes
2 grilled corn on the cobs
150ml oat or almond Milk
55g polenta
40g corn flour
1/2 tsp Salt
1/4 tsp pepper
1/2 tsp baking powder
1 level tsp dried chilli flakes
½ tsp paprika
1 bunch of chives, chopped
rapeseed oil for frying
8 thick slices of speciality Sour Dough bread

For the filling
2 small ripe avocados, halved, stoned and diced
3 tbsp vegan mayo
1 lime, juice only
225g baby plum tomatoes, roasted
Romaro peppers, roasted
2 handfuls baby spinach leaves washed and finely shredded

Process

Sourdough Panini stuffed with corn and chilli cakes, slow roasted tomatoes, peppers, baby spinach leaves, avocado and a parsley and rocket aioli.

For the rocket aioli simply whiz together 5 tablespoons of vegan mayo with 75g rocket until just smooth, season to taste.

To make the corn cakes combine the dry ingredients (flour, cornmeal, baking powder, seasonings in a mixing bowl and season well.

Add the cut corn kernels, chives and milk to the flour mixture and mix well. The mixture will seem runny but will firm up on standing and as they cook. Preheat a skillet over medium high heat and then add about 2 tbsp of rapeseed oil.

Using a dessert spoon and press the batter into the pan. Using a spatula, quickly flatten to form patty shapes.

Allow to cook on one side for approx. 2/3 minutes until golden and then flip over to cook on the other side.

Place on kitchen paper to remove any excess oil and set to one side.

To make the panini heat a griddle pan until medium hot

Place 4 slices of bread on board and spoon over avocado mix. Top with the shredded spinach, tomatoes and lay over two corn cakes. Top with the roasted peppers and sandwich with remaining bread.

Griddle two panini at a time for approx.3 to 4 minutes each side pressing down firmly after turning.

Serve straight away with the rocket alioi

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