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    Saturday, March 12, 2016

    Corn cakes with avocado puree and chorizo recipe

     Corn cakes with avocado puree and chorizo recipe


        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

        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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    Item Reviewed: Corn cakes with avocado puree and chorizo recipe Rating: 5 Reviewed By: Mrs. Chef
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