You are here:

Simple sweetcorn cakes with avocado salsa

Bill Granger from Bill's Food
Whole sweetcorn kernals give Bill Granger's easy-to-make sweetcorn cakes a chunky texture

Simple sweetcorn cakes with avocado salsa

Method

1. For the sweetcorn cakes: preheat the oven to 120C/gas 1.

2. Put 450g of the sweetcorn, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined. Add the remaining sweetcorn and stir.

3. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium-high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of 3 for 1 minute on each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.

4. For the avocado salsa: put all the ingredients in a bowl and stir very gently to combine. Serve with the warm sweetcorn cakes.

Comments add a comment

truckerandy | Posted 03-Jun-08

cakes were a bit bland, but when eaten with the salsa it was gorgeous

Serves: Makes 12

Prep: 10 min
Cook: 10 min

Ingredients

For the sweetcorn cakes:

525g Sweetcorn
1 small red onion, chopped
2 Eggs
15g coriander leaves, chopped
125g plain flour
1 tsp Baking powder
sea salt and freshly ground black pepper
vegetable oil for frying

For the avocado salsa:

2 ripe avocados, stones removed, flesh diced
15g coriander leaves
2 tbsp lime or lemon juice
2 tbsp finely chopped spring onions
1 tomato, quartered, seeded and finely sliced (optional)
dash Tabasco, optional
sea salt and freshly ground black pepper