Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 500grams fresh sweetcorn kernels
- 4 spring onions, finely sliced
- 2 eggs
- 5tablespoons coriander leaves, finely chopped, plus extra to garnish
- 125grams plain flour
- 1teaspoons baking powder
- 1 pinch salt
- 1 pinch pepper
- vegetable oil, for frying
- 2 ripe avocados, peeled, stoned and finely diced
- 4tablespoons mint leaves, chopped
- 4tablespoons coriander leaves, chopped
- 2tablespoons lime juice
- 2tablespoons red onion, chopped finely
- 1/2teaspoons Tabasco sauce
Method
Step 1 of 5
Place three-quarters of the sweetcorn kernels along with the spring onions, eggs, coriander, flour and baking powder in a food processor and whizz until combined. Season well and transfer to a large bowl. Add the remaining sweetcorn kernels and mix well.
Step 2 of 5
Heat 1 tablespoon of vegetable oil in a large nonstick frying pan over a medium-high heat. When the oil is hot, drop heaped tablespoons of the mixture into the pan and cook in batches for 1 minute on each side.
Step 3 of 5
Drain the sweetcorn cakes on kitchen paper and keep warm in a preheated oven, 120°C while making the rest of the cakes.
Step 4 of 5
To make the avocado salsa, place all the ingredients in a bowl and stir very gently to combine.
Step 5 of 5
Serve the warm sweetcorn cakes accompanied by the tangy avocado salsa and garnished with coriander leaves.
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