Crispy pan-fried corn cakes made from a shelf product that's already roasted and seasoned, studded with sweet peppers and held together with eggs and rice flour. These come together in under twenty minutes for a light dinner that tastes like the farmers market.

Serves 2. 20 minutes, 18 at the stove.

About 440 calories a serving, 11 g protein, 63 g carbohydrate, 20 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the roasted sweet corn well in a fine sieve, pressing gently to remove excess liquid. In a bowl, beat 1 egg lightly, then stir in the drained corn, 1/4 cup rice flour, 1 tablespoon honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper until just combined.
2. Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Working with wet hands or a wet spoon, form the mixture into four patties about 2 inches wide and 1/2 inch thick. Lay them in the hot oil and cook without moving for 3 minutes until the bottoms are golden.3 min
3. Flip each fritter and cook for 2 minutes more until the second side is golden and the edges are set. Transfer to a plate lined with paper towels.2 min

Note Swap the canned corn for frozen roasted corn thawed and drained. Serve alongside a green salad dressed with lime juice, or with a dollop of sour cream and cilantro. Leftovers keep in a covered container in the fridge for two days and reheat well in a toaster oven.