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How to make Corn cakes with avocado puree and chorizo

Yield = 8
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 1 medium avocado
  • 1 tablespoon lime juice
  • 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 1/2 cups frozen corn kernels, thawed
  • 2 tablespoons chopped fresh coriander
  • 1 chorizo sausage, thinly sliced
  • Fresh coriander sprigs, to serve

Method

  • Step 1 Place avocado and lime juice in a small food processor. Process until smooth. Season with salt and pepper. Transfer to a bowl. Cover, set aside.
  • Step 2 Sift flours into a large bowl. Make a well in centre. Whisk eggs and milk together in a jug. Add to flour. Whisk until smooth. Stir in corn and coriander. Season with salt and pepper.
  • Step 3 Heat a greased barbecue hot plate on medium heat. Spoon 2 heaped tablespoons of mixture onto barbecue plate, spreading slightly with a spatula. Repeat to make 7 more rounds. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm.
  • Step 4 Add chorizo slices to barbecue plate. Cook for 1 minute each side or until crisp. Drain on paper towel. Place corn cakes on a serving plate. Top with a dollop of avocado puree, chorizo and a coriander sprig. Serve.