TNT - Sweetcorn Cakes with Avocado Salsa
These go great guns as a light lunch, or even better for a lazy sunday brunch. Enjoy.
Sweetcorn Cakes with Avocado Salsa
525g (2 2/3 cups) fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
1/2 cup chopped coriander
125g (1 cup) plain flour
1 tsp baking powder
vegetable oil, for frying
2 ripe avocados, diced
1/2 cup coriander
2 tbsp lime or lemon juice
2 tbsp finely chopped green onions
dash Tabasco sauce, optional
Preheat the oven to 120'C.
For the salsa, place all ingredients in a bowl and stir very gently to combine.
Place 2 cups of the kernels and the onion, eggs, coriander, flour, powder, salt and pepper in a food processor and process until combined. Place in a large bowl, add the remaining corn and stir to combine.
Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per cake into the pan and cook in batches of three for 1 minute each site. Drain on paper towels and keep warm in the oven while you are making the rest of them.
Serve with salsa.