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Corn Cakes With Avocado Salsa

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“This recipe is from Susan Sampson the Fare Lady who adaped it from Bill's Open Kitchen by Bill Granger, an Australian chef. In Bill's recipe, he uses fresh corn but you can use frozen corn too.”
READY IN:
50mins
SERVES:
4
YIELD:
15 corncakes
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
  2. FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
  3. Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
  4. Cook each side for 1 to 2 minutes.
  5. Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
  6. Serve with salsa.
  7. Makes 15 cakes.

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