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Corn cakes with avocado puree and chorizo
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your meal with crispy corn cakes, creamy avocado, and spicy chorizo topping.
Ingredients:
  • 1 medium avocado
  • 21.00 gm lime juice
  • 125.00 ml plain flour
  • 75.00 gm self-raising flour
  • 2 eggs, lightly beaten
  • 128.75 gm milk
  • 375.00 ml frozen corn kernels, thawed
  • 40.00 ml chopped fresh coriander
  • 1 chorizo sausage, thinly sliced
  • Fresh coriander sprigs, to serve
Instructions:
  • In a small food processor, combine avocado and lime juice until creamy. Season with salt and pepper, then transfer the mixture to a bowl and cover. Let it sit aside for later use.
  • In a large bowl, sift the flours and make a well in the center. In a separate jug, whisk together the eggs and milk, then pour into the flour mixture. Whisk until smooth, then stir in the corn and coriander. Season with salt and pepper to taste.
  • Preheat a greased barbecue hot plate over medium heat. Drop 2 heaping tablespoons of mixture onto the plate, gently spread with a spatula. Repeat 7 more times. Cook each side for 2 to 3 minutes until golden and fully cooked. Transfer to a plate and cover to keep warm.
  • Place chorizo slices onto the sizzling barbecue. Grill each side for about a minute or until they are perfectly crispy. Once done, let them drain on a paper towel to remove excess oil. Next, layer the corn cakes on a serving plate and add a generous dollop of creamy avocado puree. Finally, top with the crispy chorizo slices and garnish with a fresh coriander sprig. Serve and enjoy this delightful dish.

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