Mini Corn Cakes With Avocado And Tomatoes Recipes

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

MINI CRAB CAKES WITH CHERRY TOMATO AND CORN SALSA

Mini Crab Cakes With Cherry Tomato and Corn Salsa image

I love crab cakes and these are very good especially with the salsa. I did not serve this in individual portions, but rather all on one platter as an appetizer, with the salsa on the side. The cook time includes the chilling time for the salsa.

Provided by pines506

Categories Crab

Time 32m

Yield 18 crab cakes

Number Of Ingredients 22

Ingredients

1 lb lump crabmeat, picked over
1 tablespoon fresh lemon juice
1/2 cup plain breadcrumbs
1 large egg
1/4 cup mayonnaise, plus
1 tablespoon mayonnaise
2 scallions, trimmed and minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon dry mustard
salt, to taste
black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons canola oil
6 cups salad greens
2 ears fresh corn, husked
2 cups cherry tomatoes, coarsely chopped
1/2 medium red onion, finely diced
2 scallions, trimmed and minced
1 1/2 tablespoons capers, drained
1 tablespoon balsamic vinegar
1 teaspoon group cumin
1 teaspoon hot sauce (to taste)

Steps:

Crab Cakes:.
Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
Add crabmeat and mix together gently.
Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
Cover with plastic wrap and refrigerate for at least an hour.
Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
Drain on paper towels.
Heat remaining butter and oil and repeat with the rest of the crab cakes.
To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
Cherry Tomato and Corn Salsa:.
Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
Lift corn from water and set aside to cool.
When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
Cover and refrigerate at least 2 hours before serving.
The salsa will keep in the refrigerator for up to three days.
Makes about 3 cups of salsa.

Nutrition Facts : Calories 106, Fat 5.3, SaturatedFat 1.3, Cholesterol 35.3, Sodium 188.3, Carbohydrate 7.6, Fiber 1.2, Sugar 1.7, Protein 7.5

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