Corn Cakes With Avocado Salsa |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is from Susan Sampson the Fare Lady who adaped it from Bill's Open Kitchen by Bill Granger, an Australian chef. In Bill's recipe, he uses fresh corn but you can use frozen corn too. Ingredients:
2 ripe avocados, diced |
1/2 cup coarsely chopped cilantro leaf, loosely packed |
2 tablespoons lime juice |
2 green onions, finely chopped |
1 dash hot sauce |
sea salt |
fresh ground pepper |
2 1/2 cups frozen corn kernels, thawed, drained |
4 ounces red onions, chopped |
2 eggs |
1/2 cup cilantro leaf, loosely packed |
1 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon sea salt |
fresh ground pepper |
vegetable oil |
Directions:
1. FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
2. FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
3. Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
4. Cook each side for 1 to 2 minutes.
5. Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
6. Serve with salsa.
7. Makes 15 cakes.
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