Hot Corncakes With Avocado, Bacon & Basil
These delicious sweetcorn cakes are bursting with flavor from the fresh red pepper, green chili, and aromatic basil. They are crispy on the outside, fluffy on the inside, and make for a perfect meal when topped with creamy avocado slices, crispy bacon, and a zesty lemon dressing. Perfect for a quick and satisfying brunch or as a light dinner option.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 red pepper , diced
- 1 fresh red or green chilli , deseeded and chopped
- 50g self-raising flour
- 1 egg , beaten
- 3 tbsp milk
- 2 x 330g sweetcorn nibblets, drained
- handful basil leaves , chopped, plus extra to serve
- 8 rashers back or streaky bacon
- juice 1⁄2 lemon
- 1 or 2 avocados , peeled, stoned and sliced
Instructions
- Heat grill to high. Heat 1 tbsp oil in a large non-stick frying pan and sizzle the pepper for 5 mins until softened, adding the chilli for the final min.
- Put the flour into a large bowl, make a well, then stir in the egg and then the milk to make a batter. Stir in the corn, cooked pepper and chilli and chopped basil, then season well. Add more oil to the pan if you need to, then drop tbsps of the batter into the pan.
- Cook for 2 mins until risen and golden underneath, then cook for 1 min more. You’ll need to do these in batches, making 12 in total. Keep warm.
- Meanwhile, grill the bacon and mix the lemon juice and remaining oil together with seasoning. Serve 3 cakes each, topped with the avocado, bacon, a scattering of basil leaves and a drizzle of the dressing.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 420 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 40.2 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 2.49 milligram of sodium
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