Photo: David Holifield
Corn cakes with avocado salsa
9 ingredients
10 min + 10 min
Serves 2
openrecipes
A light, easy-to-prepare snack-supper with Mexican flavours
Estimated Nutrition (whole recipe, rough)
947
Calories
24g
Protein
42g
Fat
122g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Sweetcorn | not in our table | 0 |
| Coriander | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g self-raising flour
- 1 egg , beaten
- 200g canned or frozen sweetcorn
- bunch spring onions , trimmed and finely chopped
- 1 avocado , cut into small chunks
- 1 lime , ½ juiced and the rest cut into 4
- handful coriander leaves, chopped
- 1-2 tbsp vegetable oil
- refried beans , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes