Recipe by Bill Granger from bill's food
Preheat the oven to 120°C (250°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 tablespoon 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.
Avocado Salsa
Place all the ingredients in a bowl and stir very gently to combine.
Serves 12
525 g fresh corn kernels cut from 3 large corn cobs
1 small red onion chopped
2 Eggs
15 g chopped coriander leaves
125 g Plain Flour
1 teaspoon Baking powder
sea salt
Freshly ground Black pepper
vegetable oil for frying
Avocado salsa to serve (see below)
Avocado Salsa
2 ripe Avocados stones removed and diced
15 g coriander leaves
2 tablespoons Lemon Juice or Lime juice
2 tablespoons finely chopped spring onions scallions
1 Tomato quartered, seeded and finely sliced
1 dash Tabasco sauce, optional
sea salt
freshly ground Black pepper