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'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.

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.

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