Simple Sweetcorn Cakes
with Avocado Salsa

Simple Sweetcorn Cakes  

525g (2-2/3 cup) fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
15g (1/2 cup) chopped coriander (cilantro) leaves
125g (1 cup) plain (all-purpose) flour
1 teaspoon baking powder
sea salt
freshly ground black pepper
vegetable oil, for frying

To serve:
Avocado Salsa (below)

Preheat the oven to 120 C (250 degrees F or Gas 1). Place two cups of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined. Place in a large bowl, add the remaining corn kernels and stir to combine.

Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute on each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.

Avocado Salsa

2 ripe avocados, stones removed and diced
15g (1/2 cup) coriander (cilantro) leaves
2 tablespoons lime or lemon juice
2 tablespoons finely chopped spring onions (scallions)
dash of Tabasco sauce, optional
sea salt
freshly ground black pepper

Place all the ingredients in a bowl and stir very gently to combine.


Buy the Book!


Bills Open Kitchen
by Bill Granger
Morrow Cookbooks
$24.95; $34.95 (CAN); Paperback, 192 pages
ISBN: 0060740485
Recipe reprinted by permission.


Bills Open Kitchen



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