Cheesy Corn Cakes with Spicy Avocado Salsa

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Ingredients

Cakes

• 1/2 cup milk
• 1 tsp baking powder
• 1 1/2 cups flour
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1 1/2 cups grated mature cheddar
• 2 eggs
• 1 x 400g (14.11 ounces) tin creamed corn
• 2 cups corn

Spicy Avocado Salsa

• fresh coriander, to serve
• salt & pepper to taste
• juice of 1/2 lemon
• 1 red chilli, finely chopped (remove seeds if you don’t like it hot)
• 1 small red onion, peeled and finely chopped
• 2 avocados, chopped

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Instructions

Patties

1. Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some kitchen paper to drain.
2. Heat a large frying pan and add some oil.
3. Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)
4. Sift in the flour and baking powder and mix well.
5. In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.

Salsa

6. When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.
7. In the meantime, combine all the ingredients for the salsa and mix well.

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Notes