Sweetcorn mini pancakes with avocado salad
Serves 4
A little effort
Total time:
This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Mini sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes
Skip to ingredients
- 100g plain flour
- 1 tsp baking powder
- 1 eggbeaten
- 150ml milk
- 1 large tin (about 340g) sweetcorndrained
- 4 spring onionschopped (use the green bits as well)
- 1 avocadocut into small chunks
- 150g cherry tomatoeshalved
- ¼ cucumbercut into small chunks
- sunflower oil
Nutrition: per serving
- kcal279
- fat9.5g
- saturates1.6g
- carbs42.5g
- fibre3.5g
- protein8.5g
- salt0.96g
Method
step 1
Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
Put 3-4 pancakes on a plate and serve the avocado salad on top.