Name: Corn & green bean cakes with avocado & chilli jam
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans); 4 spring onions chopped; 50g green bean chopped into 1cm pieces; 1 red chilli (deseeded if you don't like it too hot), finely chopped; large handful coriander leaves; 100g self-raising flour; 2 large eggs beaten; 85ml milk; 2 small avocados diced; juice of 1 lime; 2 tbsp vegetable oil; 250g jar Tracklemans chilli jam

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Corn & green bean cakes with avocado & chilli jam

Corn & green bean cakes with avocado & chilli jam

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.7 out of 5.7 ratingsRate

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Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g sweetcorn

kernels, boiled, then drained (or use 2 x 198g cans)
4 spring onions

chopped
50g green bean

chopped into 1cm pieces
1 red chilli

(deseeded if you don't like it too hot), finely chopped
large handful coriander

leaves
100g self-raising flour
2 large eggs

beaten
85ml milk
2 small avocados

diced
juice of 1 lime
2 tbsp vegetable oil
250g jar Tracklemans chilli jam

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Nutrition: per serving

kcal353
fat20g
saturates4g
carbs35g
sugars8g
fibre5g
protein9g
salt0.8g

Method

step 1

Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
step 2

Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.

Recipe from Good Food magazine, July 2013

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A star rating of 4.7 out of 5.7 ratings

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