SIMPLE SWEETCORN CAKES WITH AVOCADO SALSA
'bills open kitchen' by Bill Granger
Makes 12
525 g (2 2/3 cups) fresh corn kernels, cut from 3 large corn cobs 1 small red onion, chopped 2 eggs 15 g (1/2 cup) chopped coriander (cilantro) leaves 125 g (1 cup) plain (all-purpose) flour 1 teaspoon baking powder sea salt freshly ground black pepper vegetable oil, for frying
Preheat the oven to 120°C (250°F). Place 2 cups of the corn kernels and the onion, eggs, coriander, flour, baking 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 sweetcorn cake into the pan and cook in batches of three for 1 minute each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
AVOCADO SALSA 2 ripe avocados, stones removed and diced 15 g (1/2 cup) coriander (cilantro) leaves 2 tablespoons lime or lemon juice 2 tablespoons finely chopped spring onions (scallions) dash Tabasco sauce, optional sea salt freshly ground black pepper
Place all the ingredients in a bowl and stir very gently to combine.
|