Corn cakes with avocado and tomato salsa
Ingredients
- 1 cup plain flour
- 1 teaspoon bicarbonate of soda
- 2 eggs
- 1 cup milk
- 2-3 fresh corn cobs (to make up 2 cups)
- 3 green onions, finely chopped
- ¼ cup coriander, finely chopped
- salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 large avocado, diced
- 2 ripe tomatoes, diced
- 2 tablespoons roughly chopped coriander
- 1 tablespoon olive oil
- 1 tablespoon lemon, juiced
- a few drops Tabasco sauce
- rocket, to serve
- 4 rashers bacon, grilled, to serve
Preparation method
Sift flour and bicarbonate of soda into medium bowl. Make a well in the centre of the flour and gradually mix in combined egg and milk; stir until smooth.
Cut kernels from corn using a large sharp knife and stir into batter along with green onions and coriander. Season to taste and set aside.
In a medium size frypan, heat half the oil and fry ¼ cup of the mixture until golden brown. Turn over to the other side and cook until golden. Repeat with remaining mixture. Keep fritters warm in a low oven.
In a medium bowl, combine avocado, tomato and coriander with olive oil, lemon juice and Tabasco.
Serve salsa with fritters and rocket topped with grilled bacon.
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