Sweetcorn and Avocado Hotcakes

, from Issue #51. September, 2015
Photography by Aaron McLean.
Sweetcorn and Avocado Hotcakes

The avocado salsa topping on these tender little fritters adds a burst of freshness, with just a touch of heat from the pepperoncini.


⅓ cup plain flour or gluten-free flour
1 egg
1 teaspoon baking powder
1 teaspoon each ground cumin and coriander
pinch chilli powder, optional
1 teaspoon sea salt
2 tablespoons chopped mint
1½ cups frozen sweetcorn kernels, thawed

1 avocado, diced
1 spring onion, thinly sliced
3 pepperoncini, diced
finely grated zest 1 lemon
1 tablespoon olive oil
1 teaspoon lemon juice
sea salt and freshly ground pepper

To garnish
¼ cup sour cream
baby mint leaves


Fritters: Put the flour, egg, baking powder, spices, salt, mint and half of the corn in a food processor and process until well combined. Tip into a bowl and stir in the remaining corn.

Brush a sauté pan with a little oil and cook tablespoons of the batter over a medium low heat for 2 minutes each side until golden and cooked through.

Salsa: Combine all the ingredients in a bowl and season.

To assemble: Place the warm (not hot) fritters on a serving platter and top with a dollop of sour cream then a spoonful of salsa. Garnish with a mint leaf and serve immediately. Makes about 16