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Preparation Method

Prep spring onions, chopped green bean, chopped into 1cm pieces red chilli (deseeded if you don't like it too hot), finely chopped eggs, beaten avocados, diced juice of 1 lime STEP 1 Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside. STEP 2 Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam. source: bbcgoodfood.com