Crispy Corn Cakes with Avocado Almond Salsa
20 min
Autumn, Summer


  1. Heat 2 tsp oil in a frying pan. Add the onion and celery and cook for 1 to 2min. Add the corn and cook for 1min.
  2. Sift the flours and baking powder together. Whisk the eggs until foamy and add the flour mixture, vegetables, herbs, lime rind and season well with salt & pepper.
  3. Heat the remaining oil in the frying pan until very hot. Add ladlefuls of mixture to the pan and shallow fry on both sides until brown and crispy. Serve immediately topped with the salsa.
  4. For the Salsa: Combine the ingredients just before serving.

Tip:  Be sure to have the oil very hot – the pancakes will be super crispy and delicious.

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