adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Corn cakes with avocado, chorizo and prawns
0 Likes
Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Create mini corn fritters with a crispy texture, topped with chorizo and prawns for a perfect autumn appetizer.
Ingredients:
  • 150g (1 cup) plain flour
  • Pinch of salt
  • 2 eggs
  • 125ml (1/2 cup) milk
  • 370g (2 cups) fresh sweet corn kernels
  • 2 shallots, ends trimmed, thinly sliced
  • 27.30 gm olive oil
  • 1 large avocado, halved, stone removed, peeled
  • 10.60 gm fresh lime juice
  • 82.50 ml chopped fresh coriander
  • 2 chorizo sausages, cut crossways into 1cm-thick slices
  • 30 green medium prawns, peeled leaving tails intact
  • Small fresh coriander leaves, to serve
Instructions:
  • Sift flour and salt in a large bowl. In a separate bowl, whisk together eggs and milk. Gradually combine the egg mixture with the flour mixture, whisking until smooth. Mix in the corn and shallot.
  • 1. Begin by heating a large non-stick frying pan over medium heat. Set aside 1/2 teaspoon of oil. Use a portion of the remaining oil to coat the pan evenly. 2. Spoon five 1-tablespoonful portions of the corn mixture into the pan. Cook each side for 2-3 minutes or until golden brown. 3. Transfer the cooked corn fritters to a plate. 4. Repeat the process with the remaining oil and corn mixture in 5 more batches, ensuring to reheat the pan between each batch.
  • Mash the ripe avocado using a fork, then mix in the fresh lime juice and chopped coriander. Season generously with salt and pepper.
  • Heat the flavorful oil in a skillet over medium-high heat. Cook half of the spicy chorizo for 2 minutes on each side until beautifully golden. Place on a baking tray and cover with foil to stay warm. Repeat with the rest of the chorizo slices.
  • Place half of the prawns in the pan and sear for 2 minutes on each side until they turn golden. Transfer the cooked prawns to a tray and cover them with foil to retain warmth. Repeat the process with the rest of the prawns.
  • Spoon the creamy avocado blend onto the crispy corn cakes. Arrange the succulent prawns and chorizo on top. Garnish with fresh coriander leaves, then add a sprinkle of pepper for a flavorful finishing touch.

Similar Recipes