Method

• 1. Preheat the oven to 120°C (250°F/Gas 1).

  2. 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.

  3. Place in a large bowl, add the remaining corn and stir to combine.

  4. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat.

  5. 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.

  6. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.

Avocado Salsa

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