Corn cakes with avocado puree and chorizo recipe
Ingredients
1 medium avocado
1 tablespoon lime juice
1/2 cup plain flour
1/2 cup self-raising flour
2 eggs, lightly beaten
1/2 cup milk
1 1/2 cups frozen corn kernels, thawed
2 tablespoons chopped fresh coriander
1 chorizo sausage, thinly sliced
Fresh coriander sprigs, to serve
Corn cakes with avocado puree and chorizo recipe
Method
Step 1
Place avocado and lime juice in a small food processor. Process until smooth. Season with salt and pepper. Transfer to a bowl. Cover, set aside.
Step 2
Sift flours into a large bowl. Make a well in centre. Whisk eggs and milk together in a jug. Add to flour. Whisk until smooth. Stir in corn and coriander. Season with salt and pepper.
Step 3
Heat a greased barbecue hot plate on medium heat. Spoon 2 heaped tablespoons of mixture onto barbecue plate, spreading slightly with a spatula. Repeat to make 7 more rounds. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm.
Step 4
Add chorizo slices to barbecue plate. Cook for 1 minute each side or until crisp. Drain on paper towel. Place corn cakes on a serving plate. Top with a dollop of avocado puree, chorizo and a coriander sprig. Serve.
Ingredients
1 medium avocado
1 tablespoon lime juice
1/2 cup plain flour
1/2 cup self-raising flour
2 eggs, lightly beaten
1/2 cup milk
1 1/2 cups frozen corn kernels, thawed
2 tablespoons chopped fresh coriander
1 chorizo sausage, thinly sliced
Fresh coriander sprigs, to serve
Corn cakes with avocado puree and chorizo recipe
Method
Step 1
Place avocado and lime juice in a small food processor. Process until smooth. Season with salt and pepper. Transfer to a bowl. Cover, set aside.
Step 2
Sift flours into a large bowl. Make a well in centre. Whisk eggs and milk together in a jug. Add to flour. Whisk until smooth. Stir in corn and coriander. Season with salt and pepper.
Step 3
Heat a greased barbecue hot plate on medium heat. Spoon 2 heaped tablespoons of mixture onto barbecue plate, spreading slightly with a spatula. Repeat to make 7 more rounds. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm.
Step 4
Add chorizo slices to barbecue plate. Cook for 1 minute each side or until crisp. Drain on paper towel. Place corn cakes on a serving plate. Top with a dollop of avocado puree, chorizo and a coriander sprig. Serve.
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