Corn & green bean cakes with avocado & chilli jam
Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce
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Prep:10 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 353
-
fat 20g
-
saturates 4g
-
carbs 35g
-
sugars 8g
-
fibre 5g
-
protein 9g
-
salt 0.8g
Ingredients
- 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
- 4 spring onions, chopped
- 50g green beans, chopped into 1cm pieces
- 1 red chilli (deseeded if you don't like it too hot), finely chopped
- large handful coriander leaves
- 100g self-raising flour
- 2 large eggs, beaten
- 85ml milk
- 2 small avocados, diced
- juice of 1 lime
- 2 tbsp vegetable oil
- 250g jar Tracklemans chilli jam
Method
Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.
