Corn cakes with avocado salsa
A light, easy-to-prepare snack-supper with Mexican flavours
- Prep: 10 mins
Cook: 10 mins
- Serves 2
- Easy
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
Tip
Try grilling a couple of rashers of bacon and serving alongside the corn cakes
Method
-
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.
-
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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