Sweet Corn Cakes With Avocado Salsa - cooking recipe

Ingredients

3 cups fresh corn kernels (approx 4 cobs)
1 small chopped red onion
2 eggs
1/2 cup chopped fresh coriander, including the stems and leaves
1 cup all-purpose flour
1 1/2 teaspoons baking powder
sea salt
fresh ground pepper
light olive oil (for cooking)
Avocado Salsa
2 ripe avocados, diced
1/2 cup coriander leaves
2 tablespoons lime juice (could use lemon)
2 tablespoons chopped green onions
Tabasco sauce
sea salt
fresh ground pepper

Preparation

Place 2 cups of the corn kernels, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor or blender and process until combined.
Place this mixture in a large bowl and add the remaining corn kernels and mix to combine.
Heat 1 tablespoon of oil in a non-stick fry pan over medium high heat.
When oil is hot, drop 1 heaped tablespoon or 1/3rd cup of mixture in pan and cook in batches for 1-2 minutes each side.
Drain on paper towel and serve with the avocado salsa.
Avocado salsa- Mix all ingredients in a bowl and stir carefully until combined.