- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 353
- Fat Content: 20g
- Saturated Fat Content: 4g
- Carbohydrate Content: 35g
- Sugar Content: 8g
- Fiber Content: 5g
- Protein Content: 9g
- Sodium Content: 0.8g
Corn & green bean cakes with avocado & chilli jam
Ingredients
- sweetcorn - 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
- spring-onion - 4 spring onions, chopped
- green-bean - 50g green bean, chopped into 1cm pieces
- red-chilli - 1 red chilli (deseeded if you don't like it too hot), finely chopped
- coriander - large handful coriander leaves
- self-raising-flour - 100g self-raising flour
- large-egg - 2 large eggs, beaten
- milk - 85ml milk
- avocado - 2 small avocados, diced
- lime - juice of 1 lime
- vegetable-oil - 2 tbsp vegetable oil
- jam - 250g jar Tracklemans chilli jam
Instructions
- 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.
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.
