Mini-Corncakes With Avocado & Lime Salsa Recipe

Name: Mini-Corncakes With Avocado & Lime Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 18 ounces cornflour; 2 18 ounces plain flour; 1 teaspoon baking powder; 1 egg, beaten; 5 tablespoons milk; 23 ounce butter, melted; 1 pinch chili flakes; 4 38 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

Servings: persons

2 18 ounces cornflour
2 18 ounces plain flour
1 teaspoon baking powder
1 egg, beaten
5 tablespoons milk
23 ounce butter, melted
1 pinch chili flakes
4 38 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

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!

1735

kcal

Calories

137

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 18 ounces cornflour, 2 18 ounces plain flour, 1 teaspoon baking powder, 1 egg, beaten, and more.

Yes, Mini-Corncakes With Avocado & Lime Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mini-Corncakes With Avocado & Lime Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions