Mexican recipe for 2 people, takes only 10 mins; recipe has self-raising flour, egg, sweetcorn, spring onion, avocado, lime, coriander, vegetable oil and refried bean.
Corn cakes with avocado salsa
Course: Mexican
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: handful coriander leaves, chopped
- Vegetable Oil: 1-2 tbsp vegetable oil
- Spring Onion: bunch spring onions, trimmed and finely chopped
- Egg: 1 egg, beaten
- Lime: 1 lime, 1/2 juiced and the rest cut into 4
- Refried Bean: refried beans, to serve
- Avocado: 1 avocado, cut into small chunks
- Self Raising Flour: 50g self-raising flour
- Sweetcorn: 200g canned or frozen sweetcorn
Directions
- 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.
- 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.
