Corn & green bean cakes with avocado & chilli jam

• sweetcorn↗400g g

  kernels, boiled, then drained (or use 2 x 198g cans)

• spring onions↗4

  chopped

• green bean↗50g

  chopped into 1cm pieces

• red chilli↗1

  (deseeded if you don't like it too hot), finely chopped

• large handful coriander

  leaves

• self-raising flour↗100g g
• large eggs↗2

  beaten

• milk↗85ml ml
• small avocados↗2

  diced

• juice of 1 lime
• vegetable oil↗2 tbsp tbsp
• jar Tracklemans chilli jam↗250g g

Step-by-step instructions

1. 1

   Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.

2. 2

   Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.