Channeling their inner FOTC.
Make a cold February night warmer with this cheerful Corn Cake And Avocado Salsa dinner. The ingredients are readily available in winter and come together to create a meal that makes it feel a bit like summer. And did I mention that it’s ready in less than 30 minutes? Score!
50g (1/2 cup) self-raising flour
1 egg, beaten
200g canned or frozen sweetcorn
bunch green onions, trimmed and finely chopped
1 avocado, cut into small chunks
1 lime, ½ juiced and the rest cut into 4 wedges
handful cilantro leaves, chopped
1 Tbs vegetable oil
refried beans and warm tortillas, to serve
1. In a bowl, combine the flour, egg, corn and half the onions with some salt and pepper, then mix well.
2. Mix the avocado with the remaining onions, lime juice, cilantro and salt and pepper to taste, then set aside.
3. Heat oil in a non-stick frying pan. Drop a few tablespoons of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 minutess on each side over medium heat, adding more oil if needed.
4. Serve corn cakes hot with the avocado salsa, lime wedges and some warm refried beans.
Serves 2 (doubles easily)
Recipe from BBC Good Food Magazine
“Canadian musician, Illustrator & mountain dweller” Chad VanGaalen has his fifth album, ‘Shrink Dust’, ready for release next month.
Whoa! This is an out there song/video.
The video for ‘Where Are You?’ features Chad’s animations from over the years. Very bizarre, but ingenious at the same time. I was hooked on the tune from the first listen. Fuzzy, low-fi, disconcerting and a little shouty…it’s brilliant.