Chilli corn cakes with chunky avocado salsa recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 461 calories / serving
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Chilli corn cakes HERO

Put all of the corn cake ingredients in a bowl, season and mix. Heat 1 tablespoon of the oil in a frying pan over medium heat. Cook heaped tablespoons of the mixture for 2-3 minutes each side until crisp, adding more oil for each batch as required.

Mix the salsa ingredients, season, then serve with the corn cakes.

  • Ingredients

  • 400g (13oz) corn kernels
  • 125g (4oz) self-raising flour
  • 2 eggs, lightly beaten
  • 4 spring onions, finely sliced
  • ½ long red chilli, deseeded and finely chopped
  • 1tbsp finely chopped coriander
  • 5tbsp milk
  • 4tbsp vegetable oil
  • For the guacamole

  • 1 large avocado, diced
  • 10 cherry tomatoes
  • ½ small red onion, diced
  • ½ lemon, juiced
  • small handful basil leaves, ripped
  • Energy 1930kj 461kcal 23%
  • Fat 27g 38%
  • Saturates 5g 25%
  • Sugars 5g 5%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 47.3g Protein 11.8g Fibre 7.1g


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