Logo
Allow cookies

Corn cakes with avocado salsa

Ingredients

  1. Step 1 50g self-raising flour
  2. Step 2 1 egg , beaten
  3. Step 3 200g canned or frozen sweetcorn
  4. Step 4 bunch spring onions , trimmed and finely chopped
  5. Step 5 1 avocado , cut into small chunks
  6. Step 6 1 lime , ½ juiced and the rest cut into 4
  7. Step 7 handful coriander leaves, chopped
  8. Step 8 1-2 tbsp vegetable oil
  9. Step 9 refried beans , to serve
Corn cakes with avocado salsa
Calories: 436 Carbohydrate: 48 g Protein: 11 g Fat: 24 g
Cook time: 20 minutes Prep time: 10 minutes Total time: 30 minutes Servings: 2

TAGS

Brunch Dinner Lunch Main course Mexican Josh Eagleton 10-30 minute 2 serving 600 kcal or less Avocado Avocado Batter Coriander Corn cake Corn fritter Corncake egg egg Good Food Lime Lime Main Mexican Pancake Quick Refried bean Refried bean Self-raising flour Spring onion Spring onion Sweetcorn Sweetcorn cake Vegetarian

Directions

  1. Step 1 In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
  2. Step 2 Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.