• 2 cans of corn kernels, drained.
  • 1 yellow onion, diced small
  • 2 garlic cloves, finely chopped
  • 1 egg
  • 1 dl all-purpose flour
  • 1 teaspoon cayenne peppar
  • 1 teaspoon ground cummin
  • Salt & pepper to taste
  • Olive oil to fry in
  • 1/4 of a red cabbage head, finely sliced
  • 1 carrot, coarsely grated
  • Sweet chilli




Mix all the ingredients for the patties in a bowl or pot, mix around and make sure the consistency is fairly sticky (so it wont fall apart when frying) If to loose add some more flour, if to thick add some water.

Heat up some oil in a frying pan and with a spoon place some of the mixture and spread it out to form a pattie, 1 cm thick. Let fry on one side until golden and flippable, around 2-3 minutes and then cook until finished on the other side. Set aside while frying the rest of the patties. 

While frying, slice the cabbage and grate the carrot. Finally, serve on tortillas or on its own. Splash some sweet chilli on top of the patties. 

The best with this recipe is that all the ingredients are either canned, things laying around or  long lasting.