Corn and green bean cakes with avocado and chilli jam

Corn and green bean cakes with avocado and chilli jam

Corn & green bean cakes with avocado & chilli jam

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

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 353
  • Carbohydrates 35
  • Saturated Fat 4
  • Sugar 8
  • Protein 9
  • Fat 20
  • Fiber 5
  • Salt 0.8

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.