Corn Cakes With Avocado Salsa

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 ripe avocados, diced
• 1/2 cup coarsely chopped cilantro leaf, loosely packed
• 2 tablespoons lime juice
• 2 green onions, finely chopped
• 1 dash hot sauce
• sea salt
• fresh ground pepper
• 2 1/2 cups frozen corn kernels, thawed, drained
• 4 ounces red onions, chopped
• 2 eggs
• 1/2 cup cilantro leaf, loosely packed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• fresh ground pepper
• vegetable oil

Recipe

• 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.