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Corn Cakes With Beetroot And Apple Salad

Ingredients

• 5 medium corn cobs, husks removed (or 500g frozen corn kernels, defrosted)
• 3 small banana shallots, peeled and finely diced
• 3 garlic cloves, peeled and finely chopped
• 1 tsp fennel seeds, lightly toasted and coarsely crushed
• 1 tsp ground cumin, lightly toasted
• 1 tsp celery seeds
• 15g tarragon leaves, roughly chopped
• 1 tsp baking powder
• 80g unsalted butter, melted, plus 20g extra for greasing the moulds
• 2 large eggs, separated
• 2 tbsp plain flour
• 60g feta, broken into 6 or 12 chunks (depending on the size of your muffin tray)
• Coarse sea salt and black pepper
• For the salad
• 120g Greek yoghurt
• 2 tsp good sherry vinegar
• 2 tbsp olive oil
• 2 tbsp lemon juice
• ½ tsp fennel seeds, roasted and coarsely crushed, plus ½ tsp extra to garnish
• ½ tsp celery seeds
• 15g parsley, roughly chopped
• 2 medium raw beetroot, peeled and julienned
• 1 granny smith apple, peeled, cored and julienned (if prepared in advance, keep covered with water with some lemon juice, to prevent discolouration)
• To serve
• 5g baby basil or small basil leaves

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