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Karen's corn cakes with chilli jam, smashed avo and pickled jalapeno

Quick enough for a midweek meal, these corn cakes also make great party food! - by Karen Martini
  • 26 Aug 2019
Prep: 15 Minutes - Cook: 10 Minutes - Serves 4
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Ingredients

3 corn cobs, kernels removed

3 eschalots, chopped

2 cloves garlic

2 long red chillies, chopped

4 coriander roots and stems, clean, finely chopped and leaves reserved

2 tsp palm sugar, grated, or brown sugar

3 free-range eggs, lightly beaten

100g plain flour, plus extra if needed

sea salt flakes and white pepper to season

oil for shallow frying

2 avocados, flesh scooped out

2 limes

1/4 bunch fresh mint, to serve

2 green shallots, green parts only, finely sliced, to serve

2 Tbsp sliced pickled jalapenos

250ml chilli jam to serve

Method

  1. Place half corn kernels, eschalot, garlic, chilli, coriander root and palm sugar in a processor and blitz until smooth, then transfer to a large bowl. Stir through remaining kernels, eggs, flour and coriander stems. Season. Mixture should be soft, but not sloppy (add more flour if needed). 

  2. Pour oil into a frying pan to measure 3cm up side of the pan. Heat until temperature reaches 180 degrees Celsius on a cook's thermometer or a cube of bread turns golden in 30 seconds. Spoon tablespoons of mixture into the hot oil. Do this in batches, but don't crowd the pan. Fry for 3-4 minutes until golden and crisp, then place corn cakes on paper towel to drain excess oil. 

  3. Put avocado flesh in a small bowl and smash roughly with the back of a fork. Stir through juice of half a lime, and season. Divide avocado mixture among 4 plates and place 2-3 corn cakes on top of each. Finish with mint, green shallot, reserved coriander leaves and jalapeno. Serve with remaining lime, cut into wedges, and chilli jam. 

COOK'S TIPS:

1. To reduce heat when using chillies, scrape away seeds with a small, sharp knife.

2. Slice corn cobs close to the cob to remove kernels. 

  • Food
  • Vegetarian Recipes
  • Breakfast & Brunch Recipes
Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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