Corn cakes with avocado and tomato salsa

AWW
Cooking time
Less than 30 minutes
Cuisine
Mexican
Serves
4
Type
Cake
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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