Diabetes-friendly recipe for 4 people, takes only 10 mins; recipe has sweetcorn, spring onion, green bean, red chilli, coriander, self-raising flour, large egg, milk, avocado, lime, vegetable oil and jam.
Corn & green bean cakes with avocado & chilli jam
Course: Diabetes-friendly
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: large handful coriander leaves
- Vegetable Oil: 2 tbsp vegetable oil
- Red Chilli: 1 red chilli (deseeded if you don't like it too hot), finely chopped
- Spring Onion: 4 spring onions, chopped
- Milk: 85ml milk
- Green Bean: 50g green bean, chopped into 1cm pieces
- Lime: juice of 1 lime
- Avocado: 2 small avocados, diced
- Self Raising Flour: 100g self-raising flour
- Large Egg: 2 large eggs, beaten
- Sweetcorn: 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
- Jam: 250g jar Tracklemans chilli jam
Directions
- 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.
