Crispy sweetcorn pancakes spiced with Tabasco sauce and served hot are accompanied by a salad of cool lettuce, sweet pepper and rich avocado, with a soured - cream dressing on the side.
ingredients
serves: 4
8 ounce canned or frozen sweetcorn
3/8 cup milk
Salt and black pepper
A few drops of Tabasco sauce
1 medium iceberg lettuce
2 avocados
1 yellow pepper
4 tablespoons olive oil
1 tablespoon wine vinegar
1 cup self rising flour
2 large eggs
2 - 3 tablespoons vegetable oil
for the dressing:
3 scallions
4 - 5 sprigs of dill
5/8 cup soured cream
Salt and black pepper
method
1. Drain canned sweetcorn, set aside and mix the milk, salt, pepper and Tabasco in a bowl. Put frozen sweetcorn into a pan with the milk, salt, pepper and Tabasco and shake over a low heat for 1 minute. Then turn off the heat and leave to thaw.
2. To make the dressing, rinse, trim and finely slice the scallions, rinse and chop the dill, reserving 1 sprig for a garnish, mix them into the soured cream and season to taste.
3. Rinse and dry the lettuce leaves and put them into a salad bowl. Peel and slice the avocados, rinse, deseed and slice the pepper and add both to the bowl. Mix the olive oil and vinegar together, season and toss gently into the salad.
4. Put the flour into a bowl, make a well in the centre and break in the eggs. Add the seasoned milk, or strain in the milk from the defrosted corn, beat until smooth, then stir in the corn.
5. Take two skillets and heat 1 - 1 1/2 tablespoons of vegetable oil in each. Drop six tablespoons of batter into each pan. Fry gently for 4 - 5 minutes until golden underneath and set at the edges. Turn and fry another 1 - 2 minutes.
6. Divide the salad among four plates. Drain the corn cakes and arrange three with each salad. Garnish with fronds of dill and serve the dressing separately
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