Special Diet

Sweetcorn Cakes with Avocado Salsa

cook 30 mins
  • 500 g (1 lb) fresh sweetcorn kernels
  • 4 spring onions, finely sliced
  • 2 eggs
  • 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.
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