Recipe for Pea and Corn Cakes with Coriander

Preheat your oven to 210° (Thermostat 7-8).

Drain the extra tender peas and the corn.

Grease the pan.

In a bowl, mix the flour and the baking powder.

Add the eggs one at a time, the melted butter, and the milk, whisking to achieve a smooth batter.

Incorporate the cheese, all the vegetables, and the cilantro. Season with salt and pepper to taste, and pour the mixture into the mold.

To finish, bake for 35 to 40 minutes, checking for doneness. Serve the cake warm or cold according to your preference.