Bills Simple Sweetcorn Cakes With Avocado Salsa Recipes

Steps:

• Preheat the oven to 120C/250F/Gas 1.
• Place three-quarters of the sweetcorn kernels, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
• Transfer to a large bowl, add the remaining sweetcorn kernels and stir to combine.
• Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three, for one minute on each side.
• Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.

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.

Steps:

• FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
• 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.
• Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
• Cook each side for 1 to 2 minutes.
• Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
• Serve with salsa.
• Makes 15 cakes.

Steps:

• Place 2 cups of the corn kernels and the onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor and process until combined. Please in a large bowl, add remaining corn and stir to combine. Heat 1 tablespoon oil in a nonstick frying pan over medium to high heat. When oil is hot, drop 2 heaped tablespoons of mixture per cake into the pan and cook for 1 minute on each side. Drain on paper towels and keep warm in 250 degree oven while you make the rest of the cakes. Serve with Avocado Salsa.

Steps:

• Place 2 cups of the corn kernels, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor or blender and process until combined.
• Place this mixture in a large bowl and add the remaining corn kernels and mix to combine.
• Heat 1 tablespoon of oil in a non-stick fry pan over medium high heat.
• When oil is hot, drop 1 heaped tablespoon or 1/3rd cup of mixture in pan and cook in batches for 1-2 minutes each side.
• Drain on paper towel and serve with the avocado salsa.
• Avocado salsa- Mix all ingredients in a bowl and stir carefully until combined.

Steps:

• Tomatoes& Bacon.
• Start with the tomatoes: Preheat the oven to 180°C Cut each tomato in half lengthwise. Place on a roasting tray, cut side up. Drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). Roast for 20-30 minutes. For the final 10 mins - move the tomatoes to bottom rack and turn the grill on. Lay out your rashers of bacon (suggest 2 per person) onto a grilling rack. Grill until crisp and crunchy turning regularly. Watch carefully to ensure bacon doesnt burn. Ideally bacon should be stiff and can practically be snapped like a biscuit. Remove both bacon and tomatoes and put aside. Turn oven down to 120°C (for keeping Corn fritters warm whilst cooking).
• Corn Fritters.
• Place half of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. This is an important step! Whizzing the corn up in this way gives the binding agents a distinct corn flavour which I find lacking in other fritters which do not do this. I believe this is one of the secrets that make Bill's fritters so damn good! Place in a large bowl, add the remaining corn and stir to combine.
• Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
• Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
• Avocado salsa.
• Place all the ingredients in a bowl and stir very gently to combine. Season well.
• To serve.
• Create stacks of the various elements in any combination you wish (see picture above). Place a fritter on the plate, then any combination of bacon, spinach, tomatoes and other fritters that your heart desires. Top with avocado salsa and drizzle with olive oil.
• YUM!