Corn Cakes with Avocado Salsa

Name: Corn Cakes with Avocado Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Cuisine: mexican
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 1/2 juiced and the rest cut into 4; handful coriander leaves, chopped; 1-2 tbsp vegetable oil; refried beans to serve

4.15 (23)

⏱ 20 mins 🍽 Serves 2 🌶 mexican ✅ Easy 🏷 Main course

This dish offers a light and flavourful option for a speedy meal, perfect for brunch, lunch or dinner. Savoury corn cakes are pan-fried until golden and paired with a fresh avocado salsa brightened with lime and coriander. The whole dish comes together in about 20 minutes and is served with warm refried beans for a satisfying finish.

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 1/2 juiced and the rest cut into 4
handful coriander leaves, chopped
1-2 tbsp vegetable oil
refried beans to serve

Method

Place the flour, beaten egg, sweetcorn and half of the chopped spring onions into a bowl, season and mix thoroughly. In a separate bowl, combine the avocado chunks with the rest of the onions, the juice from half a lime and the chopped coriander, season and set this salsa aside.
Pour 1 tbsp of vegetable oil into a non-stick frying pan to heat. Spoon tablespoonfuls of the corn mixture into the pan, flattening them slightly into cakes. Cook each side for 2-3 mins, using the rest of the oil if required. Serve the hot cakes immediately with the prepared salsa, lime wedges and some warmed refried beans.

Nutrition (per serving)

Calories436 kcal

Fat24 g

Saturates3 g

Carbs48 g

Sugars11 g

Fibre5 g

Protein11 g

Sodium416 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinemexican

DietVegetarian