Corn cakes with avocado salsa

Corn cakes with avocado salsa

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(18 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
A light, easy-to-prepare snack-supper with Mexican flavours

Nutrition and extra info

  • Corn cakes only can be frozen
  • Vegetarian

Nutrition: per serving

  • kcal436
  • fat24g
  • saturates3g
  • carbs48g
  • sugars11g
  • fibre5g
  • protein11g
  • salt1.04g
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Ingredients

  • 50g self-raising flour
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g canned or frozen sweetcorn
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • bunch spring onions, trimmed and finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 avocado, cut into small chunks
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 lime, ½ juiced and the rest cut into 4
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • handful coriander leaves, chopped
  • 1-2 tbsp vegetable oil
  • refried beans, to serve

Method

  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. 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.

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Comments (18)

lurvlyloz's picture
5

So yummy and easy and my 2 year old loves them. Will definitely make again

lizleicester's picture
3.75

Doubled the quantities and they are tasty but need to be eaten straight away because they get very "heavy". The avocado salsa is delicious.

muffinchick's picture
5

JUST MIXED UP A BATCH FOR TEA,BUT HAD TO DO A TESTER TO TASTE. OMG GOES REALLY WELL WITH THE SALSA. I HAD NO FRESH CORIANDER, SO I JUST USED ONE RED AND GREEN CHILLI AND CHOPPED FRESH CHIVE. EATING WITH PAN FRIED FLAKED SALMON AND HOMEMADE SPICY BREADED PRWNS. I'LL MAKE AGAIN FOR A BBQ.

muffinchick's picture
5

JUST MIXED UP A BATCH FOR TEA,BUT HAD TO DO A TESTER TO TASTE. OMG GOES REALLY WELL WITH THE SALSA. I HAD NO FRESH CORIANDER, SO I JUST USED ONE RED AND GREEN CHILLI AND CHOPPED FRESH CHIVE. EATING WITH PAN FRIED FLAKED SALMON AND HOMEMADE SPICY BREADED PRWNS. I'LL MAKE AGAIN FOR A BBQ.

wendylou36's picture
5

Loved this....quite zingy and flavoursome.....great for a light meal. And very easy to make.

cat_stapley's picture
5

Husband and I loved these ! Such a nice easy light meal. Will use the salsa recipe for other meals too.

eleanormayo's picture
4

Really enjoyed these, but did add an extra egg and a dash of milk to get what I thought was a better consistency. Having read the other comments, I also used a red chilli - three quarters in the batter mix and the rest in the salsa. Would also make a good brunch dish.

jose81's picture
3

Interesting. Made this as a light lunch for one; didn't have any spring onion so substituted shallots which worked fine. Also added a bit of parsley and lots of seasoning. Served with avocado and lime juice tossed salad. Corn cakes were nice but nothing special. I did use frozen sweetcorn though.

carolinebottomley's picture
5

yummy and lighter than other recipes

ajbanks's picture
4

I made these to serve with vegetarian chilli and baked potatoes. The corn cakes in particular received lots of compliments. I made the salsa which was a bit bland but went well with the meal as it was quite refreshing.

monochromic's picture
5

I made these without the salsa, and thought they were great. I think the key is good-quality sweetcorn, lots of nice strong spring onions, and lots of salt and pepper. I also added a bit of coriander as suggested and they turned out really nicely.

km7146's picture
1

Horribly bland. Did not make the avocado salsa though.

catshevlane's picture
5

Cooked this for my husband and he loved it! Lush.......

laurie-mc's picture
5

I make these all the time - they are deeelicious :)
I often serve them with tomato salsa and grilled bacon rashers for the non-vegos!

lizzieharvey's picture
1

Maybe it's because I didn't bother with the salsa but I was REALLY disappointed with this recipe. Bland. There's nothing more to say. Won't bother again.

lauraloo72's picture
4

made these for the kids without the salsa a great tea with beans

sty_blone's picture

I made these without the avacado salsa, and added chopped corriander to the cake mix. They were delicious, served with a fresh salad and balsamic vinigar. Such a quick and tasty meal, I will be making this again very soon!

Frantic Flapjack's picture
4

These were very tasty. Didn't make the salsa but added chopped coriander to the corn cake mixture. Served with sausages, bacon and tomato. Everyone liked this.

Questions (1)

samlindley-hare's picture

Do you freeze the corn cakes once cooked then just reheat once defrosted? Thanks

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