Sweetcorn cakes with avocado salsa

Name: Sweetcorn cakes with avocado salsa
Yield: Makes 20
Cuisine: Mexican recipes
Ingredients: 60g plain flour; 1 egg; 1 tsp baking powder; Handful fresh coriander, plus extra sprigs, for garnishing; 300g sweetcorn kernels; 2 red chillies, deseeded and finely chopped; 1 tbsp vegetable oil; 1 ripe avocado, stone removed and diced; ½ red onion or 1 shallot, finely diced; Juice of ½ lime

Published: 31 Dec 07
Updated: 18 Mar 24

Test kitchen approved

The spice of red chillies is mellowed out by avocado salsa in this wonderful vegetarian canapé recipe.

Makes 20
Ready in 30 minutes

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Ingredients

60g plain flour
1 egg
1 tsp baking powder
Handful fresh coriander, plus extra sprigs, for garnishing
300g sweetcorn kernels
2 red chillies, deseeded and finely chopped
1 tbsp vegetable oil
1 ripe avocado, stone removed and diced
½ red onion or 1 shallot, finely diced
Juice of ½ lime

Method

Place the flour in a food processor with the egg, baking powder, half the coriander and half the corn. Whizz briefly, then stir in half the chilli and the remaining corn. Heat the oil in a large, non-stick frying pan and drop in teaspoonfuls of the corn mixture. Fry for 1 minute each side, until golden, then drain on kitchen paper while you cook the rest.
Combine the avocado, remaining chilli and coriander, onion, lime juice and some seasoning together in a bowl.
Arrange the corn cakes on platters and top each with a scant teaspoonful of salsa. Garnish each one with a sprig of coriander and serve immediately.

Recipe from January 2008 Issue

delicious. tips

You could make the sweetcorn and red chilli cakes in advance. Keep them in a sealed plastic container in the fridge for up to 2 days, and bring up to room temperature before topping with the salsa to serve.

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Sweetcorn cakes with avocado salsa

Ingredients

Method

delicious. tips

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