Logo
Allow cookies

Corn & green bean cakes with avocado & chilli jam

Ingredients

  1. Step 1 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
  2. Step 2 4 spring onions , chopped
  3. Step 3 50g green bean , chopped into 1cm pieces
  4. Step 4 1 red chilli (deseeded if you don't like it too hot), finely chopped
  5. Step 5 large handful coriander leaves
  6. Step 6 100g self-raising flour
  7. Step 7 2 large eggs , beaten
  8. Step 8 85ml milk
  9. Step 9 2 small avocados , diced
  10. Step 10 juice of 1 lime
  11. Step 11 2 tbsp vegetable oil
  12. Step 12 250g jar Tracklemans chilli jam
Corn & green bean cakes with avocado & chilli jam
Calories: 353 Carbohydrate: 35 g Protein: 9 g Fat: 20 g
Cook time: 20 minutes Prep time: 10 minutes Total time: 30 minutes Servings: 4

TAGS

Dinner Mexican 1 of 5-a-day 10-30 minute 4 serving 400 kcal or less Corn Easy Everyday Fritter Good for you Jennifer Joyce Main Quick Sweet corn Vegetarian

Directions

  1. Step 1 Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
  2. Step 2 Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.