Mini-Corncakes With Avocado & Lime Salsa
Ready In: 35 mins
Yields: 30 Canapes
Ingredients
FRITTERS
- 2 1⁄8 ounces cornflour
- 2 1⁄8 ounces plain flour
- 1 teaspoon baking powder
- 1 egg, beaten
- 5 tablespoons milk
- 2⁄3 ounce butter, melted
- 1 pinch chili flakes
- 4 3⁄8 ounces sweetcorn (fresh or canned or frozen)
- 2 spring onions (finely chopped)
- salt
- pepper
- vegetable oil (for frying)
SALSA
- 3 medium avocados
- 3 tablespoons red bell peppers (finely cut)
- 1 garlic clove (crushed)
- coriander leaves, 1 handful (chopped)
- 1 lime, juice of
- salt
- pepper
- coriander leaves, to decorate
Directions
- FRITTERS:
- Combine all the ingredients for the corn cakes in a mixing bowl, mixing the dough loosely with a fork.
- Heat some oil in a non-stick frying pan.
- Drop teaspoons full of the batter into the hot pan, flattening as much as possible into a circle.
- Fry until browning, then turn over and flatten to with the aid of a spoon or fork.
- Fry until browning, then lift and drain on some paper towels.
- Fry in batches until you've used up all the dough.
- Leave the corn cakes to cool before topping.
- You can keep the corn cakes in a metal container (to retain the crispness) for a day.or you can also freeze the cakes and defrost, then crisp up
- in the oven before putting the topping on.
- THE SALSA:
- Ccut the avocados in half, retaining one of the stones.
- Scoop out the flesh with a spoon and mash up roughly in a bowl.
- Add the remaining ingredients and season to taste.
- Leave the avocado stone in the salsa until serving, this will prevent it from browning.
- When ready to serve (and up to 30 minutes in advance), arrange a teaspoon of the salsa on each corncake, decorate with coriander leaves and serve.
- E N J O Y!
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