Avocado Corn Cakes
Turn sweet corn into mini savoury cakes, perfect for autumn entertaining. Crisp kernels add crunch to these golden bite-sized cakes, topped with avocado salsa.
We all know that adding avocado automatically makes anything better, so really it shouldn’t have been a shock that these were so good, but I was actually pleasantly surprised at just how amazing an addition the avocado was.
2 Cups of frozen corn, thawed
1/2 Cup of flour (I used quinoa flour)
2 Tsp, baking Powder
1/2 Tsp, black pepper
1 Scallion, diced
1 Tbsp, melted butter (slightly cooled)
1 Avocado, diced
1/4 Cup cheddar cheese, shredded
1/2 Cup of milk (I used almond milk)
1 Tsp, Paprika
Salt to Taste
In a medium bowl, mix corn, flour, baking powder, paprika, salt, pepper and scallions.
In a small bowl, whisk together the eggs, then add in the avocado, shredded cheese and milk.
Pour wet ingredients into the bowl with dry ingredients and mix thoroughly.
Lightly oil skillet and place on the stove over medium-low heat.
Add three tablespoons size scoops of batter and cook for about 2 minutes or until the batter is lightly golden on the bottom and getting firm around the edges (covering with a lid will help them cook quicker and rise nicely)
Flip cakes over and cook another 1-2 minutes. Remove onto to plate and keep warm until serving.
Serve with guacamole or salad.
“Your diet is a bank account. Good food choices are good investments"- Bethenny Frankel