Serves
2

Cooking

15min
By
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Ingredients

1 large corn cob
½ red onion, chopped
2 tablespoons parsley, chopped
½ cup plain flour
1 egg, lightly beaten
¼ cup water
sea salt
1 tablespoon olive oil

Avocado salsa:
½ avocado, chopped
1 tablespoon chives, chopped
1 tablespoon lime juice
roasted tomatoes, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cut the kernels from the corn cob and place in a bowl with the onion and parsley. Sift the flour, add the egg, water and salt and mix until combined.

Heat the oil in a non-stick frying pan over medium heat. Spoon in 2 heaped tablespoons of the corn mixture per corn cake and repeat until you have 4. Cook for 3 minutes each side or until golden.

To make the salsa, place all salsa ingredients into a bowl and stir to combine. To serve, place 2 corn cakes on a plate with the roasted tomatoes and top with the avocado salsa.