Bills Simple Sweetcorn Cakes With Avocado Salsa Recipes

CORN CAKES WITH AVOCADO SALSA

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

Ingredients

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

CORN CAKES WITH AVOCADO SALSA

Corn cakes with avocado salsa image

A light, easy-to-prepare snack-supper with Mexican flavours

Provided by Good Food team

Categories Brunch, Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 9

Ingredients

50g self-raising flour
1 egg , beaten
200g canned or frozen sweetcorn
bunch spring onions , trimmed and finely chopped
1 avocado , cut into small chunks
1 lime , ½ juiced and the rest cut into 4
handful coriander leaves, chopped
1-2 tbsp vegetable oil
refried beans , to serve

Steps:

In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.

Nutrition Facts : Calories 436 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium

CORN CAKES WITH AVOCADO CILANTRO SALSA RECIPE

Corn Cakes with Avocado Cilantro Salsa Recipe image

Provided by HeatherS

Number Of Ingredients 14

Ingredients

1/2 cup (125 mL) of coarse stone-ground cornmeal
1/2 cup (125 mL) of whole wheat flour
1/2 teaspoon (2 mL) of baking powder
1/2 teaspoon (2 mL) of salt
1/4 teaspoon (1 mL) of freshly ground pepper
2 eggs
1/2 cup (125 mL) of milk
1/4 cup (60 mL) of melted butter
Thr kernels from 2 ears of corn (about 2 cups/500 mL)
A splash or two of cooking oil
FOR THE SALSA
1 ripe avocado, halved and pitted
1/4 cup (60 mL) of your favourite salsa
1 brunch of tender cilantro sprigs, chopped

Steps:

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper, evenly distributing the finer powders among the coarser ones. In a small bowl, thoroughly whisk together the eggs, milk, and butter. Pour the wet mixture into the dry one and stir together until smooth. Stir in the corn. Cover and refrigerate to rest the batter for 30 minutes or so. Meawhile, to make the salsa, spoon the avocado into a small bowl. Toss in the salsa and with the back of a fork mash it into the avocado. Stir in the cilantro. When the batter has rested, preheat your favourite large heavy frying pan over medium heat. Pour in a splah or two of cooking oil, enough to cover the bottom of the pan with a thin film. When it's hot, spoon a large dollop of the batter into the sizzling oil. Add another spoonful near the first, leaving room for expaision. Continue with the remaining batter until the pan is full. Cook, flipping once, until the cakes are golden brown and crispy, about 5 minutes. Top each cake with a dollop of avocado salsa. Tip: coarse cornmeal retains more nutrition and flovour than finer grinds. But because of its coarseness, it needs time to hydrate, to absorb moisture from the batter and soften-hence the 30 minutes resting time. If your pan is not big enough to cook them all at once, you can keep them warm in the oven for 20 minutes or so set the oven at 250F.

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