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Corn cakes with avocado salsa

A light, easy-to-prepare snack-supper with Mexican flavours

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 436
  • Carbohydrates 48
  • Saturated Fat 3
  • Sugar 11
  • Protein 11
  • Fat 24
  • Fibre 5
  • Salt 1.04

Nutrition per serving

  • Calories 436
  • Carbohydrates 48
  • Saturated Fat 3
  • Sugar 11
  • Protein 11
  • Fat 24
  • Fibre 5
  • Salt 1.04

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, ½ juiced and the rest cut into 4
  • handful coriander leaves, chopped
  • 1-2 tbsp vegetable oil
  • refried beans, to serve

Tip

Tip
Try grilling a couple of rashers of bacon and serving alongside the corn cakes

Method

  1. In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.

  2. Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.

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