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

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). 

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. 

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.