MEXICAN CORN CAKES WITH AVOCADO AND PRAWNS

  • 2 avocados, chopped
  • 2 tablespoons lime juice, plus wedges to serve
  • 2 tablespoons sour cream
  • 1/2 cup chopped coriander leaves, plus extra coriander leaves to serve
  • 2 teaspoons ground cumin
  • 2 jalapeno chillies, seeds removed, chopped, plus extra sliced to serve
  • 1 cup (150g) plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon caster sugar
  • 2 eggs
  • 1/2 cup (125ml) milk
  • 2 cups (320g) corn kernels (from about 3 corn cobs)
  • 1/2 cup thinly sliced spring onion
  • 2 tablespoons olive oil
  • 20 cooked prawns, peeled (tails intact), deveined

  • METHOD

    • 1
      Place the avocado, lime juice, sour cream, 1/4 cup coriander, 1 teaspoon cumin and half the chopped chilli in a food processor and whiz to a coarse paste. Set aside.
    • 2
      Sift the flour and baking powder into a bowl. Add sugar, remaining 1 teaspoon cumin and a pinch of salt.
    • 3
      Lightly whisk eggs and milk in a separate bowl to combine. Add milk mixture to flour mixture, whisking until you have a smooth, stiff batter. Add corn, spring onion and remaining chilli and chopped coriander. Season, then stir to combine.
    • 4
      Place the oil in a large non-stick frypan over medium-high heat. In batches, drop 2 tablespoons batter into the pan for each corn cake and cook for 1-2 minutes each side until golden and cooked through. Drain on paper towel and keep warm while you cook the remaining cakes. Divide the corn cakes among plates, then top with avocado puree, prawns, sliced jalapeno and extra coriander. Serve with lime.
    • https://www.delicious.com.au/recipes/mexican-corn-cakes-avocado-prawns/de7051c1-c82d-4f3f-b9b4-c2f43b4cf8f8?current_section=recipes

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