Place half the corn kernels with the spring onions, parsley or coriander, egg, flour, baking powder and pepper (if using) in a food processor and process until well combined.

Transfer to a medium-sized bowl and stir in the remaining corn kernels.

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 4cm in diameter.

Cook for 2 minutes each side or until golden and cooked through.

Transfer to a plate, set aside and and keep warm.

Repeat with the remaining oil and corn mixture to make 12 corn cakes in total. Serve warm.

Recipes reproduced with permission from The Low GI Family Cookbook by Kaye Foster-Powell, Anneka Manning, Professor Jennie Brand-Miller and Philippa Sandall, Hachette Australia 2008.