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Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 1 cup self raising flour
- 1 avocado, diced
- 1 small red onion, finely diced
- 1 tomato roma
- 500grams corn kernels
- 1 lime
- 1tablespoons stock powder salt reduced chicken
- 2 free range eggs
- 2tablespoons vegetable oil
- 1/2 cup lite milk
Nutrition per serving
901kJ / 215Cal
901 Kilojoules or 215 Calories
10% of daily energy intake*
Protein
6.0grams
Fat
10.8grams
Carbs
23.5grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Make avocado salsa by placing avocado, onion and tomato in a bowl. Pour over lime juice, toss to combine. Set aside.
Step 2 of 3
Combine flour and stock powder in a large mixing bowl. Make a well in the centre. Combine eggs and milk in a jug. Stir in corn and chives. Make a well in the centre of flour mixture. Pour in egg mixture and stir until combined.
Step 3 of 3
Heat a little oil in a large non-stick frying pan over medium heat. Pour four 1/4-cup (60ml) portions of corn mixture around the pan, allowing room for spreading. Cook for 1-2 mins each side or until golden and cooked through. Transfer to a plate, cover to keep warm. Repeat, in batches, with remaining corn mixture. Serve with avocado salsa.
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