Get ready for World Cup fever with these sweetcorn cakes and avocado salsa. (This recipe is made with gluten free flour and is suitable for coeliacs.) Sweetcorn cakes with avocado salsa
325g tin Sainsbury’s naturally sweet sweetcorn, drained
65g gluten-free plain flour
1 tsp gluten-free baking powder
1 clove garlic
1 medium British free-range woodland egg by Sainsbury’s
2 red chillies, sliced lengthwise, deseeded and roughly chopped
31g pack coriander by Sainsbury’s, washed and chopped
1 tbsp vegetable oil by Sainsbury’s
2 Sainsbury’s ripe & ready avocados, peeled, stone removed and diced
3 Sainsbury’s British vine ripened tomatoes, washed and chopped
½ red onion, finely chopped
2 Italian chargrilled peppers by Sainsbury’s (from 280g jar), chopped
Juice of 1 lime
1. In food processor, place half of sweetcorn, all flour, baking powder, garlic, egg, 1 red chilli, half of coriander and whiz until smooth. Add remaining sweetcorn to batter and mix with spatula to keep kernels whole.2. Heat oil in non-stick pan and drop in 6 tablespoons of batter. Fry for minute both sides, until golden, then drain. 3. For salad, mix avocados, tomatoes, red onion, chilli, chargrilled peppers, coriander, lime juice.
together in a bowl. Arrange the sweetcorn cakes on a platter and serve with the avocado salad on the side.