- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 436
- Fat Content: 24g
- Saturated Fat Content: 3g
- Carbohydrate Content: 48g
- Sugar Content: 11g
- Fiber Content: 5g
- Protein Content: 11g
- Sodium Content: 1.04g
Corn cakes with avocado salsa
Ingredients
- self-raising-flour - 50g self-raising flour
- egg - 1 egg, beaten
- sweetcorn - 200g canned or frozen sweetcorn
- spring-onion - bunch spring onions, trimmed and finely chopped
- avocado - 1 avocado, cut into small chunks
- lime - 1 lime, 1/2 juiced and the rest cut into 4
- coriander - handful coriander leaves, chopped
- vegetable-oil - 1-2 tbsp vegetable oil
- refried-bean - refried beans, to serve
Instructions
- 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.
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.
