Corn Patties with Salsa

Ingredients

• 2 Avocados
• 1 Lime (juice)
• 150 g cherry tomatoes
• 1 handful parsley
• Salt
• pepper (from grinder)
• 1 tsp sweet paprika
• Tabasco
• 180 g Corn kernels (canned)
• 1 Spring onion
• 1 stalk sage
• Salt
• 180 g Corn flour
• 280 ml milk
• 2 Eggs
• 6 tbsp vegetable oil

Instructions

1. 1.

   For the salsa, halve the avocados, remove the pit, peel off the skin and dice the flesh. Drizzle with lime juice. Wash and quarter the tomatoes. Rinse and chop the parsley. Mix everything together and season with salt, pepper, paprika and Tabasco.

2. 2.

   To make the patties, drain the corn well. Wash, trim and slice the spring onion into fine rings. Rinse and finely chop the sage. Whisk the corn flour with milk and a pinch of salt until smooth. Fold in the eggs and then stir in the corn, spring onion and sage.

3. 3.

   Heat some oil in a hot pan. Drop spoonfuls of the batter into the hot fat and fry each side for 2–3 minutes until golden‑brown. Drain on kitchen paper and keep warm in an oven at 80 °C if desired.

4. 4.

   Serve the corn patties with the salsa on top.