Serves 4

Cooking time: Less than 60 minutes

Chicken and corn cakes can be prepared several hours ahead. Avocado salsa is best made just before serving.

Ingredients

1/3 cup (50g) plain flour
½ cup (75g) self-raising flour
½ teaspoon sugar
½ teaspoon salt
2 eggs, beaten lightly
½ cup (125ml) milk
400g minced chicken
250g corn kernels
4 spring onions, chopped
2 tablespoons chopped fresh coriander
1/3 cup (80ml) olive oil

Avocado Salsa

2 medium (500g) avocados, chopped coarsely
200g grape tomatoes, halved
1 Spanish onion, finely sliced
1 small fresh red chilli, chopped finely
½ cup loosely packed fresh coriander leaves
¼ cup (60ml) lime juice

Method

Sift the flours, sugar and salt into a medium bowl. Gradually add the combined egg and milk, whisk until smooth. Stir in the chicken, corn, onion and coriander.

Heat half the oil in a large non-stick frying pan. Drop 2 level tablespoons of the corn and chicken mixture into the pan to form "cakes", allowing a little room for spreading between each. Cook over a low to medium heat, until browned on both sides and cooked through. Transfer to a plate, cover to keep warm. Repeat with the remaining oil and corn and chicken mixture.

Avocado Salsa:

Meanwhile, combine all ingredients in a small bowl; toss gently to combine.

Serve the chicken and corn cakes with Avocado salsa.

Not suitable to freeze.

Not suitable to microwave.