Simple Sweetcorn Cakes With Avocado Salsa Recipes

SWEET CORN CAKES WITH AVOCADO SALSA

Steps:

• Place 2 cups of the corn kernels, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor or blender and process until combined.
• Place this mixture in a large bowl and add the remaining corn kernels and mix to combine.
• Heat 1 tablespoon of oil in a non-stick fry pan over medium high heat.
• When oil is hot, drop 1 heaped tablespoon or 1/3rd cup of mixture in pan and cook in batches for 1-2 minutes each side.
• Drain on paper towel and serve with the avocado salsa.
• Avocado salsa- Mix all ingredients in a bowl and stir carefully until combined.

CORN CAKES WITH AVOCADO SALSA

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.

AVOCADO AND CORN SALSA

Steps:

• Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl.

CORN CAKES WITH AVOCADO SALSA

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.

CORN CAKES WITH AVOCADO CILANTRO SALSA RECIPE

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.