SWEET CORN CAKES WITH AVOCADO SALSA
Make and share this Sweet Corn Cakes With Avocado Salsa recipe from Food.com.
Provided by Latchy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 422.7, Fat 18.9, SaturatedFat 3.2, Cholesterol 105.8, Sodium 199.1, Carbohydrate 57.8, Fiber 11.2, Sugar 5.6, Protein 12.4
CORN CAKES
This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 to 10 corncakes
Number Of Ingredients 16
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.
SWEETCORN CAKES WITH POACHED EGGS & SALSA
Pan-fry vegetable patties until golden, then top with avocado and an egg - a Mexican-inspired vegetarian breakfast, brunch or dinner
Provided by Miriam Nice
Categories Breakfast, Brunch, Dinner, Supper
Time 1h
Number Of Ingredients 19
Steps:
- First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
- For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweetcorn, coriander and garlic. Fold the flour, spices and bicarbonate into the batter and season.
- Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake - you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch.
- Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon.
- To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the rocket. Serve with the salsa and lime wedges on the side.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
CORN CAKES WITH AVOCADO SALSA
This recipe is from Susan Sampson the Fare Lady who adaped it from Bill's Open Kitchen by Bill Granger, an Australian chef. In Bill's recipe, he uses fresh corn but you can use frozen corn too.
Provided by leeleitch
Categories Corn
Time 50m
Yield 15 corncakes, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 425.5, Fat 18.4, SaturatedFat 3.1, Cholesterol 105.8, Sodium 723.4, Carbohydrate 60, Fiber 10.5, Sugar 2.5, Protein 12.1
SIMPLE SWEETCORN CAKES WITH AVOCADO SALSA
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.
SALSA CORN CAKES
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. -Lisa Boettcher, Rosebush, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.
Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 715mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
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