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March 29, 2011

Lime Corn Cakes with Avocado Chunks

These are a healthy spin on the traditional, heavy corn cakes available at most Mexican restaurants. The dish is delightful served together with the salsa. The avocado and lime flavor complements the corn perfectly. Delicious and light :)

Lime Corn Cakes
200 g fresh or frozen sweet organic corn
1 egg, beaten
50 g self-rising flour
1 bunch of spring onions, finely chopped
olive oil for sautéing

Avocado Chunks
juice from one lime
1 avocado, cut in chunks
handful of fresh parsley or coriander, chopped
salt/pepper to taste

1. Combine corn, egg, flour and onions in a bowl and mix together
2. Heat olive oil in pan on high, turn oven down to medium and drop spoonfuls of batter into pan and form into cakes
3. Cook about 3 minutes on each side
4. Mix last four ingredients to make avocado chunk salsa and serve over warm corn cakes

Corn cakes can also be served cold (with the salsa) and makes a great picnic option!

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