Coriander Corn Cake with Smoked Salmon

Ingredients

• 2 corn cobs kernels removed
• 4 shallots peeled, washed, sliced thinly
• 1/2 cup coriander leaves roughly chopped
• 2 x 59g free-range eggs
• 1/2 cup plain flour
• 1/2 cup peanut oil

To Serve

• 1 avocado peeled, diced
• 1 lemon juiced
• 200 grams smoked salmon thinly sliced

Directions

1. In a bowl, combine the corn, shallots, coriander, eggs and flour. Stir until combined and set aside.
2. Preheat a medium frypan over a low heat for 3 minutes and then add your oil. Place tablespoon sided amounts of your corn cake mixture into the frypan about 2cm apart (enough room to comfortably flip) from each other. Cook for 3 minutes, and then flip over and cook for a further 3 minutes. Place onto paper towel and continue until all corn cakes are made.
3. In a bowl, combine the avocado and lemon juice.
4. Top with avocado and smoked salmon and serve for a cocktail party snack or a quick healthy breakfast!