20 mins active prep time, 4 servings

This recipe is from ‘A Year of Practiculture’ by Rohan Anderson, published by Hardie Grant Books, $49.95.

See full recipe at cooked.com.au

Photography © Rohan Anderson & Kate Berry

From the author:

Corn isn’t a winter crop, but it’s one of those crops that I can grow a lot of over summer and freeze the excess for winter meals. In the horrible freezing depths of winter, one can simply remove a bag of home-grown kernels from one’s freezer then one can make a delicious meal with them. It’s all rather proper and convenient. To store the corn in the freezer, it needs to be snap frozen to keep its freshness and retain all the sweetness. In summer, when I have excess corn, I peel the corn and boil it for 7 minutes. When done, I transfer it to a large pot of iced water to stop the cooking. I leave it in the water for 7 minutes then slice of f the kernels and distribute in re-usable zip-lock bags. Like a drug dealer, my stash is everything to me. It’s comforting to know I have some summer veg stored in the freezer to raise our spirits on a rainy winter’s day.

Ingredients & quantities (Included in delivery)

- 400g corn kernels (fresh or tinned)
- 15g chives, snipped
- Handful of rocket

Ingredients (pantry items)

- 2 eggs
- 75g plain flour
- 1 tbsp garam masala
- Salt
- Pepper
- Olive oil
-1 tbsp balsamic vinegar

---

Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.