Mini-Corncakes With Avocado & Lime Salsa

• 2 18 ounces cornflour
• 2 18 ounces plain flour
• 1 teaspoon baking powder
• 1 egg, beaten
• 5 tablespoons milk
• 23 ounce butter, melted
• 1 pinch chili flakes
• 4 38 ounces sweetcorn (fresh or canned or frozen)
• 2 spring onions (finely chopped)
• salt
• pepper
• vegetable oil (for frying)
• 3 medium avocados
• 3 tablespoons red bell peppers (finely cut)
• 1 garlic clove (crushed)
• coriander leaves, 1 handful (chopped)
• 1 lime, juice of
• salt
• pepper
• coriander leaves, to decorate

1. FRITTERS:.
2. Combine all the ingredients for the corn cakes in a mixing bowl, mixing the dough loosely with a fork.
3. Heat some oil in a non-stick frying pan.
4. Drop teaspoons full of the batter into the hot pan, flattening as much as possible into a circle.
5. Fry until browning, then turn over and flatten to with the aid of a spoon or fork.
6. Fry until browning, then lift and drain on some paper towels.
7. Fry in batches until you've used up all the dough.
8. Leave the corn cakes to cool before topping.
9. You can keep the corn cakes in a metal container (to retain the crispness) for a day.or you can also freeze the cakes and defrost, then crisp up
10. in the oven before putting the topping on.
11. THE SALSA:.
12. Ccut the avocados in half, retaining one of the stones.
13. Scoop out the flesh with a spoon and mash up roughly in a bowl.
14. Add the remaining ingredients and season to taste.
15. Leave the avocado stone in the salsa until serving, this will prevent it from browning.
16. When ready to serve (and up to 30 minutes in advance), arrange a teaspoon of the salsa on each corncake, decorate with coriander leaves and serve.
17. E N J O Y!

cornflour, flour, baking powder, egg, milk, butter, chili flakes, sweetcorn, spring onions, salt, pepper, vegetable oil, avocados, red bell peppers, garlic, coriander, lime, salt, pepper, coriander leaves

Taken from www.food.com/recipe/mini-corncakes-with-avocado-lime-salsa-383278 (may not work)