Name: Corn cakes with avocado salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 50g self-raising flour; 1 egg beaten; 200g canned or frozen sweetcorn; bunch spring onions trimmed and finely chopped; 1 avocado cut into small chunks; 1 lime ½ juiced and the rest cut into 4; handful coriander leaves, chopped; 1-2 tbsp vegetable oil; refried beans to serve

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Corn cakes with avocado salsa

Corn cakes with avocado salsa

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.2 out of 5.23 ratingsRate

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

Freezable (Corn cakes only can be frozen)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g self-raising flour
1 egg

beaten
200g canned or frozen sweetcorn
bunch spring onions

trimmed and finely chopped
1 avocado

cut into small chunks
1 lime

½ juiced and the rest cut into 4
handful coriander

leaves, chopped
1-2 tbsp vegetable oil
refried beans

to serve

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Nutrition: per serving

kcal436
fat24g
saturates3g
carbs48g
sugars11g
fibre5g
protein11g
salt1.04g

low

Method

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.
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.

RECIPE TIPS

TIP

Try grilling a couple of rashers of bacon and serving alongside the corn cakes

Recipe from Good Food magazine, May 2009

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Overall rating

A star rating of 4.2 out of 5.23 ratings

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