Corn cakes with avocado salsa

Corn cakes with avocado salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

Prep: 10 mins Cook: 10 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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



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

  • 200g canned or frozen 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



    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



    The same shape, but smaller than…

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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Oct, 2010
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.
19th Sep, 2010
Horribly bland. Did not make the avocado salsa though.
15th Apr, 2010
Cooked this for my husband and he loved it! Lush.......
15th Oct, 2009
I make these all the time - they are deeelicious :) I often serve them with tomato salsa and grilled bacon rashers for the non-vegos!
13th Sep, 2009
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.
21st Jun, 2009
made these for the kids without the salsa a great tea with beans
12th May, 2009
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
11th May, 2009
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?