Bills Simple Sweetcorn Cakes With Avocado Salsa

• 525 g fresh corn kernels, cut from 3 large corn cobs
• 1 small red onion, chopped
• 2 eggs
• 15 g chopped coriander leaves (cilantro)
• 125 g plain flour (all-purpose)
• 1 teaspoon baking powder
• sea salt
• fresh ground black pepper
• vegetable oil, for frying
• 2 ripe avocados, stones removed and diced
• 15 g coriander leaves (cilantro)
• 2 tablespoons lime juice or 2 tablespoons lemon juice
• 2 tablespoons finely chopped spring onions (scallions)
• 1 dash Tabasco sauce (optional)
• sea salt
• fresh ground black pepper

1. Preheat the oven to 120 C (250 degrees F or Gas 1).
2. Place two cups of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
3. Place in a large bowl, add the remaining corn kernels and stir to combine.
4. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat.
5. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute on each side.
6. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.
7. For the salsa, place the avocado,coriander, lime juice, spring onions, Tabasco, salt and pepper in a bowl and stir very gently to combine.
8. Serve the cakes with the salsa.

fresh corn kernels, red onion, eggs, coriander, flour, baking powder, salt, fresh ground black pepper, vegetable oil, avocados, coriander, lime juice, spring onions, tabasco sauce, salt, fresh ground black pepper

Taken from www.food.com/recipe/bills-simple-sweetcorn-cakes-with-avocado-salsa-146567 (may not work)