CHEESY CORN CAKES WITH SPICY AVOCADO SALSA
Steps:
- In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
- Sift in the flour and baking powder and mix well.
- Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)
- Heat a large frying pan and add some oil.
- Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some kitchen paper to drain.
- In the meantime, combine all the ingredients for the salsa and mix well.
- When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.
Nutrition Facts : Calories 411 kcal, Carbohydrate 63 g, Protein 18 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 1047 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
MINI CORN CAKES WITH AVOCADO AND TOMATOES
Provided by Anne Burrell
Time 40m
Yield about 40 mini corn cakes
Number Of Ingredients 17
Steps:
- For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
- In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
- Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
- For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.
- Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
- Remove the cakes and top with some avocado and a tomato half.
MEXICAN QUINOA CAKES WITH AVOCADO-TOMATO SALSA AND LIME CREAM
This dish can be made as a "California style" savory brunch or as a healthy dinner. The quinoa cakes are packed with nutrients and zesty Mexican flavors, while the salsa and lime cream on top bring some freshness.
Provided by Danielle Sepsy
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 20
Steps:
- For the quinoa cakes: Break up the kidney beans slightly with a fork in a medium bowl. Add the quinoa, bell pepper, onion, garlic, lime juice, chili powder, eggs and cheese. Season with salt and pepper. Mix together with your hands or a fork until evenly combined.
- Heat the 2 tablespoons olive oil in a large nonstick skillet or griddle over medium heat until hot. Working in batches, add 1/3-cup scoops of the batter to form 4-inch quinoa cakes and cook until golden brown on the bottom, 2 to 3 minutes. Gently flip with a spatula and cook until golden brown on the other side and the quinoa cakes are cooked through and no longer sticky inside, 2 minutes. Add more oil, as necessary, to cook the remaining quinoa cakes.
- Meanwhile, make the salsa.
- For the tomato-avocado salsa: Stir together the tomato, avocado and cilantro in a small bowl. Add the lime juice, a drizzle of olive oil and tiny drizzle of honey. Season with salt and pepper and toss to combine. (See Cook's Note.)
- For the lime cream: Stir together the yogurt and lime juice in a small bowl. (See Cook's Note.)
- Serve the quinoa cakes topped with the avocado-tomato salsa and dollop with the lime cream.
CORN CAKES WITH AVOCADO SALSA
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
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 CORNCAKES WITH BASIL, AVOCADO SPREAD AND SMOKED SALMON
Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 16
Steps:
- Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
- In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
- Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
- Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
- Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 16.1 g, Cholesterol 35.4 mg, Fat 12.5 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 558.2 mg, Sugar 1.6 g
MINI CRAB CAKES WITH AVOCADO SALSA
From the book "The Essential Fingerfood Cookbook" these sound especially tasty. Posted for safekeeping. NOTE: Prep time does NOT include 30 minute chill time.
Provided by kitty.rock
Categories Lunch/Snacks
Time 40m
Yield 20 crab cakes, 20 serving(s)
Number Of Ingredients 15
Steps:
- Beat the eggs lightly in a bowl.
- Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
- Season, then cover and refrigerate for 30 minutes.
- To make the avocado salsa, combine all the ingredients in a bowl, season with kosher sea salt and fresh ground black pepper, and toss gently to combine.
- Using wet hands, form the crab mixture into 20 small flat cakes.
- Heat about 1 1/4 inches oil in a large heavy-based pan and cook the crab cakes over medium heat for about 3 minutes each side, or until golden brown on both sides.
- Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
- NOTE: In America, what we term as the Spring onion has a slightly more and defined bulb and is typically larger than the slender and more delicate green onion (scallion). The flavor has more bite and is somewhat hotter.
- IN ADVANCE: the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.
Nutrition Facts : Calories 54.2, Fat 2.7, SaturatedFat 0.5, Cholesterol 34, Sodium 90.9, Carbohydrate 3.7, Fiber 1.1, Sugar 0.8, Protein 4.1
MINI CORNCAKES WITH BASIL, AVOCADO SPREAD AND SMOKED SALMON
Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 16
Steps:
- Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
- In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
- Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
- Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
- Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 16.1 g, Cholesterol 35.4 mg, Fat 12.5 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 558.2 mg, Sugar 1.6 g
More about "mini corncakes with avocado lime salsa recipes"
CORN CAKES & AVOCADO SALSA - RACHEL SCHULTZ
From rachelschultz.com
5/5 (2)Estimated Reading Time 2 minsServings 3-4
CORN CAKES WITH TOMATO AVOCADO SALSA - THREE MANY …
From threemanycooks.com
ROASTED CORN AND AVOCADO SALSA MINI BITES - FOOD CHANNEL
From foodchannel.com
CORN CAKES RECIPE WITH MOZZARELLA AND AVOCADO SALSA …
From archanaskitchen.com
MINI-CORNCAKES WITH AVOCADO & LIME SALSA
From thepassionatecook.typepad.com
10-MINUTE AVOCADO CORN SALSA RECIPE - MUNCHKIN TIME
From munchkintime.com
JALAPENO CORN CAKES WITH AVOCADO SALSA - A SPICY …
From aspicyperspective.com
CORN & AVOCADO SALSA WITH LIME, CILANTRO & CUMIN
From shakentogetherlife.com
MINI CORNCAKES WITH BASIL, AVOCADO SPREAD & SMOKED SALMON
From avocadosfromchile.org
SWEETCORN CAKES WITH AVOCADO SALSA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CORN CAKES WITH AVOCADO SALSA RECIPE - WEBETUTORIAL
From webetutorial.com
SIMPLE SWEETCORN CAKES WITH AVOCADO SALSA - GREATIST
From greatist.com
SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA RECIPE
From myrecipes.com
CORN SALSA WITH AVOCADO RECIPE - RECIPES.NET
From recipes.net
CORN CAKES WITH AVOCADO SALSA RECIPE : SBS FOOD
From sbs.com.au
AVOCADO SALSA {ONLY 5 SIMPLE INGREDIENTS!} - THRIVING HOME
From thrivinghomeblog.com
FRESH CORN CAKES WITH AVOCADO SALSA RECIPE + A BIG …
From pamelasalzman.com
AVOCADO MINI TOSTADAS WITH LIME PEEL SALSA - MORTON SALT
From mortonsalt.com
CRISPY CORN CAKES WITH AVOCADO ALMOND SALSA - A BETTER CHOICE
From abetterchoice.com.au
CHEESY CORN CAKES WITH AVOCADO SALSA - EVERYDAY ADVENTURES
From everydayadventures.com
SPICY CRAB CAKES RECIPE WITH AVOCADO SALSA | SAPUTO CHEESE
From saputo.ca
CORN CAKES WITH GRILLED BACON, AVOCADO SALSA & POACHED EGGS …
From cooked.com.au
CSA WEEK 15: CORN CAKES WITH TOMATO AVOCADO SALSA - SAVORED …
From savoredgrace.com
MINI-CORNCAKES WITH AVOCADO & LIME SALSA | LIME SALSA, …
From pinterest.com
CORN CAKES WITH TOMATO AVOCADO RELISH - EVERYDAY ANNIE
From everydayannie.com
CORN CAKES WITH AVOCADO AND TOMATO SALSA - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
MINI CRAB CAKES WITH AVOCADO SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
MINI CORN CAKES WITH AVOCADO AND TOMATOES RECIPE - COOKING …
From cookingchanneltv.com
MINI CORN CAKES WITH AVOCADO AND TOMATOES - LACTO OVO …
From fooddiez.com
CORN CAKES WITH AVOCADO SALSA - 9KITCHEN
From kitchen.nine.com.au
AVOCADO CORN SALSA RECIPE - SIMPLY SCRATCH
From simplyscratch.com
BARBECUED CORN CAKES WITH TOMATO AND AVOCADO SALSA RECIPE
From goodfood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love