Haggis
Sous Chef
These go great guns as a light lunch, or even better for a lazy sunday brunch. Enjoy.
Sweetcorn Cakes with Avocado Salsa
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525g (2 2/3 cups) fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
1/2 cup chopped coriander
125g (1 cup) plain flour
1 tsp baking powder
vegetable oil, for frying
Salsa:
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.
Makes 12.
Sweetcorn Cakes with Avocado Salsa
----------------------------------
525g (2 2/3 cups) fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
1/2 cup chopped coriander
125g (1 cup) plain flour
1 tsp baking powder
vegetable oil, for frying
Salsa:
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.
Makes 12.
