Cheesy Bean Sweetcorn Cakes With Quick Salsa Recipes

CHEESY CORN CAKES WITH SPICY AVOCADO SALSA

Steps:

• In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
• Sift in the flour and baking powder and mix well.
• Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)
• Heat a large frying pan and add some oil.
• Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some kitchen paper to drain.
• In the meantime, combine all the ingredients for the salsa and mix well.
• When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.

CORN CAKES WITH AVOCADO SALSA

Steps:

• In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
• Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.

CHEESY CORN CAKES

Steps:

• Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
• In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
• Heat half the oil in a non-stick frying pan. Add six spoonfuls of the mixture to the pan and flatten out slightly with the back of the spoon, keeping them separate. Cook for 1½ minutes over a medium heat until golden. Turn and cook the other side, then remove from the pan and keep warm while you make six more corn cakes with the remaining oil and mixture. Serve with the salsa dip.