5 tablespoons finely chopped coriander leaves, plus extra to garnish
125 g (4 oz) plain flour
1 teaspoon baking powder
salt and pepper
vegetable oil, for frying
2 ripe avocados, peeled, stoned and finely diced
4 tablespoons each of chopped mint and coriander leaves
2 tablespoons lime juice
2 tablespoons finely chopped red onion
1/2 teaspoon Tabasco sauce
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.
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.
Drain the sweetcorn cakes on kitchen paper and keep warm in a preheated oven, 120°C (250°F), Gas Mark 1/2, while making the rest of the cakes.
To make the avocado salsa, place all the ingredients in a bowl and stir very gently to combine.
Serve the warm sweetcorn cakes accompanied by the tangy avocado salsa and garnished with coriander leaves.