Corn Cakes

1 large corn cob, kernels removed
3 spring onions, finely sliced
2 tbsp chopped flat-leaf parsley or coriander leaves
1 egg
1/4 cup plain, wholemeal flour, sifted
1/4 tsp baking powder
freshly ground black pepper to taste
1 tsp olive oil

1. Place half the corn kernels with the spring onions, parsley or coriander, egg, flour, baking powder and pepper in a food processor and process until well combined. Transfer to a medium-sized bowl and stir in the remaining corn kernels.
    
2. Heat 1/2 tsp of the oil in a non-stick frying pan over medium heat and swirl to coat surface. Add small spoonfuls of the mixture to make 6 corn cakes and flatten slightly to about 4 cm in diameter. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate, set aside and keep warm. Repeat with the remaining oil and corn mixture to make 12 corn cakes in total. Serve warm.