Name: Corn cakes with avocado salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
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

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

Instructions

1 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.

2 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.