Crispy Corn Cakes with Avocado Almond Salsa

Ingredients

• 3 tbsp olive oil
• 1 medium onion, diced
• 2 sticks celery, diced
• 3 cobs corn, silks removed, kernels cut from cob
• 3 tbsp cornflour
• 3 tbsp fine rice flour
• 1 tbsp baking powder
• 4 large eggs
• 1/2 cup mint, chopped
• 1/2 cup flat leaf parsley
• Finely grated rind 1 lime
• Salt & pepper to taste
• SALSA:
• 1 small red onion, finely chopped
• 1 avocado, finely diced
• 1/4 cup blanched almond, roughly chopped
• 1 cup small mint leaves
• Juice 1 lime
• 1 tablespoon sweet chilli sauce
• Black pepper to taste