Jalapeno Corn Cakes With Avocado Salsa Recipes

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

Steps:

• Combine all dry ingredients for the corn cakes, in a large bowl.
• Whisk well, then add everything else-butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.
• Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.
• While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
• Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!
• * If making as a side dish, use a 1/4 cup scoop!

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:

• 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:

• Beat the eggs lightly in a bowl.
• Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
• Season, then cover and refrigerate for 30 minutes.
• To make the avocado salsa, combine all the ingredients in a bowl, season with kosher sea salt and fresh ground black pepper, and toss gently to combine.
• Using wet hands, form the crab mixture into 20 small flat cakes.
• Heat about 1 1/4 inches oil in a large heavy-based pan and cook the crab cakes over medium heat for about 3 minutes each side, or until golden brown on both sides.
• Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
• NOTE: In America, what we term as the Spring onion has a slightly more and defined bulb and is typically larger than the slender and more delicate green onion (scallion). The flavor has more bite and is somewhat hotter.
• IN ADVANCE: the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.