• Prep time: 15 mins
• Cook time: 20 mins
• Finished in: 35 mins

Yield: Makes 30

Ingredients

• 200g Regal Cold Smoked Salmon
• 2 tablespoons olive oil
• 400g can corn kernels
• 5 spring onions, thinly sliced
• 1/4 cup pomegranate seeds
• 1/4 cup self-raising flour
• 1/2 cup soda water
• 2 eggs, lightly beaten
• salt and freshly ground black pepper to taste
• 200g Soft Goat’s cheese, such as Chevre
• 200g fresh strawberries
• strips of cucumber

Method

• Heat olive oil in a large non-stick frying pan, add corn and stir over medium heat for 6-8 minutes or until soft.
• Stir in spring onion and cook for another minute. Then remove from pan.
• Place corn mixture in a bowl, add ½ cup pomegranate seeds if using, sift over flour and mix well, then stir in soda water, beaten eggs and season to taste.

• Heat ½ tablespoon of remaining oil in a frying pan over a medium heat. Cook tablespoons of the mixture, 4 at a time for 2 minutes on each side or until golden and cooked through.

• Transfer to a warm plate, cover and set aside. Repeat with remaining mixture.Serve corn cakes topped with Goat’s cheese, Regal Smoked Salmon, strawberry slices and curls of Lebanese cucumber.