Corn & green bean cakes with avocado & chilli jam

Corn & green bean cakes with avocado & chilli jam

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
353
protein
9g
carbs
35g
fat
20g
saturates
4g
fibre
5g
sugar
8g
salt
0.8g

Ingredients

  • 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
  • 4 spring onions, chopped
  • 50g green beans, chopped into 1cm pieces
  • 1 red chilli (deseeded if you don't like it too hot), finely chopped
  • large handful coriander leaves
  • 100g self-raising flour
  • 2 large eggs, beaten
  • 85ml milk
  • 2 small avocados, diced
  • juice of 1 lime
  • 2 tbsp vegetable oil
  • 250g jar Tracklemans chilli jam

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Method

  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. 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.

Recipe from Good Food magazine, July 2013

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Comments

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tobyjug3's picture

Any idea what other flavours would be good? I am allergic to both chilli and coriander.
Thanks
Carol

jessica.l.appleby's picture
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These were delicious! A really nice brunch option and something a bit different. My partner devoured his!

JenniS4191's picture

Loved these! Would be great made on a BBQ flat plate & also good way of sneaking veggies on to kids plates! ;)

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