Corn cakes with avocado salsa

10-30 minutes 2 servings 600 kcal or less avocado avocados batter coriander corn cakes corn fritters corncakes egg eggs lime limes mains mexican pancakes quick refried bean refried beans self-raising flour spring onion spring onions sweetcorn sweetcorn cakes vegetarian

N/A

Source

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

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.