Hot corncakes with avocado, bacon and basil
Hot corncakes with avocado, bacon & basil
Corncakes like these are classic brunch food in Australia. They're also delicious made with shredded chicken and lots of coriander
- Prep: 10 mins
Cook: 10 mins - Serves 4
- Easy
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
Fresh chillies
More exotic chillies are reaching our shelves,
such as Caribbean Scotch Bonnets and tiny Thai
bird’s-eye chillies. To test the heat of a chilli, slice it,
touch the chilli with your finger, then touch the tip
of your tongue. The smaller the chilli, the hotter it
will be. Remove the seeds and pith with a teaspoon
before slicing – these are packed with capsaicin,
the compound that gives chillies their fire.
Method
-
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.
-
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.
-
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.
-
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.
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