Name: Hot corncakes with avocado, bacon & basil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Australian
Ingredients: 2 tbsp olive oil; 1 red pepper diced; 1 fresh red or green chilli deseeded and chopped; 50g self-raising flour; 1 egg beaten; 3 tbsp milk; 2 x 330g sweetcorn nibblets, drained; handful basil leaves chopped, plus extra to serve; 8 rashers back or streaky bacon; juice 1⁄2 lemon; 1 or 2 avocados peeled, stoned and sliced

Hot corncakes with avocado, bacon & basil

2 tbsp olive oil
1 red pepper
diced
1 fresh red or green chilli
deseeded and chopped
50g self-raising flour
1 egg
beaten
3 tbsp milk
2 x 330g sweetcorn
nibblets, drained
handful basil leaves
chopped, plus extra to serve

To serve

8 rashers back or streaky bacon
juice 1⁄2 lemon
1 or 2 avocados
peeled, stoned and sliced

Method

step 1
Heat grill to high. Heat 1 tbsp oil in a large non-stick frying pan and sizzle the pepper for 5 mins until softened, adding the chilli for the final min.
step 2
Put the flour into a large bowl, make a well, then stir in the egg and then the milk to make a batter. Stir in the corn, cooked pepper and chilli and chopped basil, then season well. Add more oil to the pan if you need to, then drop tbsps of the batter into the pan.
step 3
Cook for 2 mins until risen and golden underneath, then cook for 1 min more. You’ll need to do these in batches, making 12 in total. Keep warm.
step 4
Meanwhile, grill the bacon and mix the lemon juice and remaining oil together with seasoning. Serve 3 cakes each, topped with the avocado, bacon, a scattering of basil leaves and a drizzle of the dressing.