Serves: 2, Prep: 10 minutes, Cooking: 5 -10 minutes.
2 cups fresh corn cob, cut of the cob
2-3 shallots (spring onions) finely chopped
2 tbsp coriander, finely chopped
1 garlic clove, crushed
2 large eggs
¼ cup wholemeal self-raising flour
2 tbsp cottage cheese
1 tsp smoked paprika (optional)
Olive oil for pan
Ingredients for salsa:
1 avocado, skin and seed removed, mashed
5 small vine-ripened tomatoes, diced
1 lemon, juiced
1 bunch basil, finely chopped
salt and pepper
In a large bowl mix together the corn, shallots, garlic, eggs, flour, coriander, cottage cheese and smoked paprika.
Heat a large frying pan to a medium temperature and add a little olive oil. Drop large spoonfuls of the mixture and cook until golden brown on each side, 3-5 minutes. Remove and drain on paper towels.
In a medium bowl add the avocado, diced tomato, garlic, lemon juice, basil, salt and pepper.
Serve the cooked cakes with the salad either on top or on the side.