60g plain flour
1 tsp baking powder
Handful fresh coriander, plus extra sprigs, for garnishing
300g sweetcorn kernels
2 red chillies, deseeded and finely chopped
1 tbsp vegetable oil
1 ripe avocado, stone removed and diced
1/2 red onion or 1 shallot, finely diced
Juice of 1/2 lime
1. Place the flour in a food processor with the egg, baking powder, half the coriander and half the corn. Whizz briefly, then stir in half the chilli and the remaining corn. Heat the oil in a large, non-stick frying pan and drop in teaspoonfuls of the corn mixture. Fry for 1 minute each side, until golden, then drain on kitchen paper while you cook the rest.
2. Combine the avocado, remaining chilli and coriander, onion, lime juice and some seasoning together in a bowl.
3. Arrange the corn cakes on platters and top each with a scant teaspoonful of salsa. Garnish each one with a sprig of coriander and serve immediately.
- You could make the sweetcorn and red chilli cakes in advance. Keep them in a sealed plastic container in the fridge for up to 2 days, and bring up to room temperature before topping with the salsa to serve.