CORN CAKES WITH AVOCADO SALSA

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Corn Cakes With Avocado Salsa image

This recipe is from Susan Sampson the Fare Lady who adaped it from Bill's Open Kitchen by Bill Granger, an Australian chef. In Bill's recipe, he uses fresh corn but you can use frozen corn too.

Provided by leeleitch

Categories     Corn

Time 50m

Yield 15 corncakes, 4 serving(s)

Number Of Ingredients 16

2 ripe avocados, diced
1/2 cup coarsely chopped cilantro leaf, loosely packed
2 tablespoons lime juice
2 green onions, finely chopped
1 dash hot sauce
sea salt
fresh ground pepper
2 1/2 cups frozen corn kernels, thawed, drained
4 ounces red onions, chopped
2 eggs
1/2 cup cilantro leaf, loosely packed
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
fresh ground pepper
vegetable oil

Steps:

  • FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
  • FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
  • Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
  • Cook each side for 1 to 2 minutes.
  • Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
  • Serve with salsa.
  • Makes 15 cakes.

Nutrition Facts : Calories 425.5, Fat 18.4, SaturatedFat 3.1, Cholesterol 105.8, Sodium 723.4, Carbohydrate 60, Fiber 10.5, Sugar 2.5, Protein 12.1

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