Corn cakes with smoked chicken and avocado mayo

Name: Corn cakes with smoked chicken and avocado mayo
Cook time: 30 min
Yield: about 16 small (or 8 larger cakes)
Ingredients: 3 corn cobbs, kernels sliced off; 1 egg; ¼ cup plain flour; ¼ cup sliced basil leaves, small leaves reserved; Salt and pepper; Vegetable oil; ½ large avocado; 3 tbsp mayonnaise; 1 tbsp lemon juice; 1 smoked chicken breast, thinly sliced

Jeremy and Jane Strode

October 19, 2011

Mini corn cakes with smoked chicken and avocado mayonnaise.Marco Del Grande

Time:< 30 minsMakes:about 16 small (or 8 larger cakes)

Smoked chicken breasts are sold at food stores, delis and greengrocers. Make larger corn cakes and serve as an entree, or a light lunch or dinner.

Ingredients

3 corn cobbs, kernels sliced off
1 egg
¼ cup plain flour
¼ cup sliced basil leaves, small leaves reserved
Salt and pepper
Vegetable oil
½ large avocado
3 tbsp mayonnaise
1 tbsp lemon juice
1 smoked chicken breast, thinly sliced

Method

1. Put one third of the corn in a medium bowl.
2. Blend the remaining corn with a stick blender or in a food processor until just broken up. Put in a colander and push out excess liquid by pressing down with a ladle.
3. Add processed corn, egg, flour, basil, salt and pepper to reserved corn and mix until combined.
4. Heat oil in a non-stick pan and drop heaped tablespoons of corn batter into pan. Fry on both sides until golden. Drain on paper towel when cooked.
5. Mix avocado, mayonnaise and lemon juice together until smooth. Put chicken slices on top of corn cakes, dollop with avocado mayo and sprinkle with a few small basil leaves. Serve immediately.