Hot Corn Cakes with Salad

Crispy corn pancakes spiced with Tabasco sauce and served hot are accompanied by a salad of cool lettuce, sweet pepper, and rich avocado, with a sour-cream dressing on the side.

Number of servings : 4

Prep time: 20 minutes

Cooking time: 10 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


1⁄2 lb (230g) canned or frozen corn
1⁄2 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
3⁄4 cup (100g) self-raising flour
2 large eggs
2–3 tablespoons vegetable oil

For the dressing:
3 green onions
4–5 sprigs of dill
2⁄3 cup sour cream
Salt and black pepper


  1. Drain canned corn, set aside and mix the milk, salt, pepper, and Tabasco in a bowl. Put frozen corn into a pan with the milk, salt, pepper, and Tabasco and shake over a low heat for 1minute. Then turn off the heat and leave to thaw.
  2. To make the dressing, rinse, trim, and finely slice the green onions, rinse and chop the dill, reserving 1 sprig for a garnish, mix them into the sour 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 center 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 frying pans and heat 1–11⁄2 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.

Nutritional information: