Corn cakes with Avocado and Bacon
Have guests coming over for brunch? Impress them with these delicious corn cakes with avocado and bacon.
How to Cook
- Place the avocado, lime juice and ½ tablespoon fajita spice in a food processor. Process until a coarse paste. Set aside in the refrigerator.
- Sift flour and baking powder into a bowl. Add remaining Gregg's Mexican Fajita seasoning and a pinch of Saxa Salt.
- Lightly whisk eggs and milk in a jug. Add to the flour mixture, whisking until you have a smooth, stiff batter. Add corn kernels, stir to combine, season.
- Place oil in a large non-stick frying pan over medium high heat. In batches, drop 2 tablespoons of batter into the pan for each corn cake and cook for 1-2 minutes each side or until golden and cooked through. Drain on paper towel and keep warm while you cook the remaining cakes. Divide the corn cakes among plates, top with avocado mix and bacon. Garnish with coriander leaves.
2 Avocados, chopped
2 Tbsp Lime juice, plus wedges to serve
1 Tbsp Gregg's Mexican Fajita seasoning
1 cup Plain flour
1 tsp Baking Powder
½ cup (125ml) milk
420 g can Corn kernels, drained and rinsed
Coriander leaves to garnish
Cooked bacon to serve