Corn & green bean cakes with avocado & chilli jam

1 of 5-a-day 10-30 minutes 4 servings 400 kcal or less corn recipes easy everyday fritters good for you mains quick sweet corn vegetarian

N/A

Source

Ingredients

400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)

4 spring onions , chopped

50g green bean , chopped into 1cm pieces

1 red chilli (deseeded if you don't like it too hot), finely chopped

large handful coriander leaves

100g self-raising flour

2 large eggs , beaten

85ml milk

2 small avocados , diced

juice of 1 lime

2 tbsp vegetable oil

250g jar Tracklemans chilli jam

Method

Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.

Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.