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
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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).
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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.
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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.
