Recipes: Corn cakes with avocado salsa

A light, easy-to-prepare snack-supper with Mexican flavours

• 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

  

  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.

  TIP

  Try grilling a couple of rashers of bacon and serving alongside the corn cakes

  PER SERVING

  436 kcalories, protein 11g, carbohydrate 48g, fat 24 g, saturated fat 3g, fibre 5g, sugar 11g, salt 1,04 g