Corn Cakes with Avocado Salsa Mexican Recipe

Corn Cakes With Avocado Salsa Mexican Recipe

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.

Method

1. Combine the flour, egg, corn and half the onions with some seasoning In a bowl, then mix well
2. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside
3. Heat one tbsp oil in a non-stick frying pan
4. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes
5. Cook for about two 20 to three mins on each side over a medium heat, adding the remaining oil if you need to
6. Serve hot with the avocado salsa, lime wedges and some warm refried beans

Full List of Cake Recipes
Full List of Dip Recipes