CORN & GREEN BEAN CAKES WITH AVOCADO & CHILLI JAM

Corn & green bean cakes with avocado & chilli jam image

Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce

Provided by Jennifer Joyce

Categories Dinner

Time 20m

Number Of Ingredients 12

Ingredients

400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
4 spring onions , chopped
50g green bean , chopped into 1cm pieces
1 red chilli (deseeded if you don't like it too hot), finely chopped
large handful coriander leaves
100g self-raising flour
2 large eggs , beaten
85ml milk
2 small avocados , diced
juice of 1 lime
2 tbsp vegetable oil
250g jar Tracklemans chilli jam

Steps:

Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.

Nutrition Facts : Calories 353 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium