This sounds fancy and seems as if it could take a while to make, but there is 10 minutes prep and 10 minutes cooking time, that’s it!
- Sweetcorn 400 g
- Spring onions Sliced 4
- Dried Chilli flakes
- Flour 100 g
- Eggs 2
- Milk 50 ml
- Avacado 1
- Lime juice
- Coriander leaves
- Heat up an oven hob and put a tbsp of oil or similar in a small frying pan.
- Put the sweetcorn, spring onions, beans, a sprinkle of chilli flakes and chopped coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside.
- Chop up the avocado, squirt in some lime juice, a large handful of chopped coriander and some dried chilli flakes. Serve up the salad.
- Now put about four- six mounds of mixture in the pre-heated frying pan, slightly apart so the mixture falls in to each other but isn’t too fat. You can always push it down. Brown on both sides for 2 minutes. Serve on plate, then repeat with the remainder of the mixture until you have cooked all the patties.
- Eat and enjoy.
This recipe can make quite a lot of corn patties, which is great ’cause you’ll have some left over for lunch the next day. I also served mine with a spoonful of dijon mustard for a kick, you could also use chilli jam or similar.