Corn & green bean cakes with avocado & chilli jam
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Corn & green bean cakes with avocado & chilli jam

By Jennifer Joyce

Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 353
  • fat 20g
  • saturates 4g
  • carbs 35g
  • sugars 8g
  • fibre 5g
  • protein 9g
  • salt 0.8g

Ingredients

  • 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
  • 4 spring onions, chopped
  • 50g green beans, chopped into 1cm pieces
  • 1 red chilli (deseeded if you don't like it too hot), finely chopped
  • large handful coriander leaves
  • 100g self-raising flour
  • 2 large eggs, beaten
  • 85ml milk
  • 2 small avocados, diced
  • juice of 1 lime
  • 2 tbsp vegetable oil
  • 250g jar Tracklemans chilli jam

Method

  1. Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.

  2. Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.

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