Ingredients
Polenta corn cakes
Guacamole
Method
Polenta corn cakes
1.In a medium mixing bowl, combine the corn and eggs, then whisk in the flour and polenta. Season well.
2.Add a little flour or milk to adjust the consistency to a spoonable batter.
3.Heat enough oil to cover the base of a frying pan and cook the corn cakes in batches for 2-3 minutes each side until golden. Drain on paper towels.
Guacamole
4.For the guacamole, mash the avocado flesh with the lemon juice, then add the remaining ingredients.
5.Season to taste, then chill.
6.When ready to serve, spoon guacamole onto the corn cakes and garnish with coriander. Sprinkle over seasoning
Tweak the guacamole to suit your taste with extra chilli, lime juice and zest, garlic and sweet chilli sauce.
Note