Bills Simple Sweetcorn Cakes With Avocado Salsa
- Preheat the oven to 120 C (250 degrees F or Gas 1). Place two cups of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined. Place in a large bowl, add the remaining corn kernels and stir to combine.
- Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute on each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.
- For the salsa, place the avocado,coriander, lime juice, spring onions, Tabasco, salt and pepper in a bowl and stir very gently to combine.
- Serve the cakes with the salsa.