A lovely light dish for lunch or supper. Makes a great side dish for a BBQ as well. Everyone loves corn cakes, especially with this zingy salsa. Change the flour for gluten-free if you fancy.
2 teaspoons Massel Vegetable Stock Powder
2 cups corn kernels
1 cup plain flour
1 teaspoon baking powder
1/2 teaspoon paprika
1 tablespoon sugar
1/2 cup milk
1/2 cup red capsicum
1/4cup spring onions
1/4 cup continental parsley, chopped
Vegetable oil to shallow fry
1 scant teaspoon Massel Vegetable Stock Powder
2 firm avocados, flesh diced
3 roma tomatoes, diced
1 spring onion, finely sliced
2 tablespoon red vinegar
2 tablespoon olive oil
1 tablespoon balsamic vinegar
Place sifted flour, baking powder, paprika, salt, sugar and Massel Vegetable Stock Powder together in a bowl.
Combine eggs and milk in another bowl and mix.
Add egg mixture to dry ingredients and mix until the batter is lump free.
Add corn, capsicum, onion and parsley to the bowl and combine.
Heat a little vegetable oil in the pan (medium heat) and add 2 tbsp of corn mixture, cooking three at a time or more if your pan allows. Cook 2 or 3 mins each side. Transfer to plate and top with salsa.
To make salsa: Combine all ingredients in a bowl being careful not to over mix.