Sweetcorn cakes with avocado salsa

Sweetcorn cakes with avocado salsa

Kids will love these sweetcorn cakes, and our zingy salsa also goes nicely with baked beans.

By , 21 September 2015
Sweetcorn cakes with avocado salsa
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.15 per serving
Nutritional Info
Each 316g serving contains
  • Fat high
    28.1g
    40%
  • Saturates high
    8g
    40%
  • Sugars low
    8.5g
    9%
  • Salt med
    1.1g
    18%
  • Energy 1938KJ 463KCAL
    23%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 613kJ/147kcal.
Ingredients
  • 1 red onion, finely chopped
  • 1 tbsp olive oil
  • 2 ripe avocados
  • 2 tbsp lime juice
  • 2 tomatoes, roughly chopped
  • 2 tbsp chopped fresh coriander, chopped
  • 115g self raising flour
  • 1/2 level tsp Dr. Oetker Baking Powder
  • 1/4 level tsp Colman's Dry Mustard Powder
  • 75g Asda Lighter Mature Cheddar, grated
  • 2 large eggs, lightly beaten
  • 75ml milk
  • 198g can Green Giant Sweetcorn
Method
  • Cook half the onion in 1/2 tbsp of the oil in a frying pan until soft. Tip into a bowl. Halve, stone and scoop out the avocado flesh. Cut into cubes and mix with the lime juice, tomatoes, coriander and remaining onion. Set aside.

  • Sift the flour into a bowl. Add the baking powder, mustard and a pinch of salt. Stir in the cheese and add the eggs and milk. Beat into a batter with a thick whisk. Stir in the sweetcorn and cooked onion.

  • Grease the frying pan with the rest of the oil and heat until very hot. Drop the batter into the pan, 2 tbsp at a time, to make small pancakes. Cook for 2-3 minutes each side. Keep warm while you make more. Serve with the salsa.