Thursday, September 15, 2005

Simple sweetcorn cakes with avocado salsa

Today at work we had a team lunch where everyone brought in a dish. I was feeling a little pressured in this, as the girl who organised it sees me as some sort of uber chef due to the fact that I make my own pizza dough and grate nutmeg instead of buying a container of the stuff already grated ...
Anyways I decided to cook a Bill Granger recipe that I had made once or twice before with some success. It's from his book called bills open kitchen. Now don't let the fact that they are called cakes fool you. These look more like pikelets (wondering to self now if in the US they are called pikelets ... hmmm). Umm.. if no pikelets, perhaps small hotcakes (pancakes). Perhaps I should have taken a picture.
Anyway, anyway, they turned out fine, even if I did burn a couple. Hubby and I peeled off the burnt bits and ate them, still quite yummy.
So, without further ado, here is the recipe

Sweetcorn cakes


525g (2 2/3 cups) fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
15g (1/2 cup) chopped coriander (cilantro) leaves
125g (1 cup) plain (all-purpose) flour
1 tsp baking powder
sea salt
freshly ground black pepper
vegetable oil, for frying

to serve
avocado salsa (below)


Preheat the oven to 120 deg C (250 deg F/Gas 1). Place 2 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 and stir to combine.

Heat 1 tbsp of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa. Makes 12

Avocado salsa


2 ripe avocados, stones removed and diced (the avocado that is, not the stones!)
15g (1/2 cup) coriander (cilantro) leaves
2 tbsp lime or lemon juice
2 tbsp finely chopped spring onions (scallions)
dash Tabasco sauce, optional
sea salt
freshly ground black pepper


Place all the ingredients in a bowl and stir very gently to combine.


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