Mini-corncakes With Avocado & Lime Salsa

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 1/8 ounces cornflour
• 2 1/8 ounces plain flour
• 1 teaspoon baking powder
• 1 egg, beaten
• 5 tablespoons milk
• 2/3 ounce butter, melted
• 1 pinch chili flakes
• 4 3/8 ounces sweetcorn (fresh or canned or frozen)
• 2 spring onions (finely chopped)
• salt
• pepper
• vegetable oil (for frying)
• 3 medium avocados
• 3 tablespoons red bell peppers (finely cut)
• 1 garlic clove (crushed)
• coriander leaves, 1 handful (chopped)
• 1 lime, juice of
• salt
• pepper
• coriander leaves, to decorate

Recipe

• 1 fritters:.
• 2 combine all the ingredients for the corn cakes in a mixing bowl, mixing the dough loosely with a fork.
• 3 heat some oil in a non-stick frying pan.
• 4 drop teaspoons full of the batter into the hot pan, flattening as much as possible into a circle.
• 5 fry until browning, then turn over and flatten to with the aid of a spoon or fork.
• 6 fry until browning, then lift and drain on some paper towels.
• 7 fry in batches until you've used up all the dough.
• 8 leave the corn cakes to cool before topping.
• 9 you can keep the corn cakes in a metal container (to retain the crispness) for a day.or you can also freeze the cakes and defrost, then crisp up
• 10 in the oven before putting the topping on.
• 11 the salsa:.
• 12 ccut the avocados in half, retaining one of the stones.
• 13 scoop out the flesh with a spoon and mash up roughly in a bowl.
• 14 add the remaining ingredients and season to taste.
• 15 leave the avocado stone in the salsa until serving, this will prevent it from browning.
• 16 when ready to serve (and up to 30 minutes in advance), arrange a teaspoon of the salsa on each corncake, decorate with coriander leaves and serve.
• 17 e n j o y!