Creamy Corn Cake With Avocado Salsa |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is perfect served as a starter. If you are watching your waistline, just omitting the avocado is all you need to do to lower the fat content (although avocado is of the good fats). Ingredients:
1 egg yolk |
1/2 cup self-raising flour |
420 g corn kernels, rinsed and drained |
310 g creamed corn |
2 egg whites |
500 g cherry tomatoes, quartered |
200 g avocados (1 small avacado) |
1 small red onion, chopped finely |
2 tablespoons fresh coriander, chopped coarsley |
2 tablespoons fresh mint, chopped coarsley |
1/4 cup lime juice |
Directions:
1. Preheat oven to hot.
2. Oil deep 23cm-round cake pan, line base and side with baking paper.
3. Combine egg yolk, flour, corn kernels and creamed corn in medium bowl.
4. Beat egg whites in small bowl with electric mixer until soft peaks form.
5. Fold into yolk mixture.
6. Spread mixture into prepared pan.
7. Bake, uncovered in hot oven about 30 minutes or until browned lightly and cooked through.
8. Cut cake into 8 wedges, serve with avocado salsa.
9. AVOCADO SALSA:.
10. Combine ingredients in small bowl.
11. Toss gently.
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