Corn Cakes With Avocado Salsa

Total Time
20 mins
30 mins

This recipe is from Susan Sampson the Fare Lady who adaped it from Bill's Open Kitchen by Bill Granger, an Australian chef. In Bill's recipe, he uses fresh corn but you can use frozen corn too.

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  1. FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
  2. FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
  3. Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
  4. Cook each side for 1 to 2 minutes.
  5. Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
  6. Serve with salsa.
  7. Makes 15 cakes.
Most Helpful

5 5

This is an awesome reciepe! It only made about 8. I served it with a side of creme fresh and a tomato salad, fantastic, I will defintely make this again.

5 5

This is definitely the best recipe for corn cakes/fritters that I have tried. Not only the best, it is also the simplest. Sometimes as a variation I add chilli.

5 5

This is a fantastic dish...really a change from the norm for us. I halved the recipe but served it with black beans and chopped fresh tomatoes so there were still 4 substantial servings. The instructions were clear and precise, and the combination of flavors and textures quite pleasing. This dish is casual enough for a quiet night at home, and nice enough for company. I will definitely make this wonderful recipe again. Thanks a lot Chef #256951!