John Torode's corn pancakes and smashed avocado
John Torode is back in his home country of Australia, where he’s headed to the coast to cook one of his favourite native dishes, his corn pancakes and smashed avocado!
Corn Cakes With Smashed Avo & Wasabi Mayo
Serves 6
Ingredients
For the corn cakes:
50g butter, melted
2 eggs, beaten
175ml full fat milk
1 x 375g tin of sweetcorn, drained
1 x 375g tin of creamed corn
270g self raising flour
1 tsp paprika
1 tsp salt
1 tsp bicarbonate of soda
Fresh ground black pepper
10ml olive oil
10 slices smoked streaky bacon
100g chorizo, chopped
For the smashed avo:
2-3 large, ripe avocados - you cannot smash an unripe avocado!
Half a lemon, juiced
1 lime, juiced
2 drops of Tabasco
Salt and pepper
For the wasabi mayonnaise:
150g mayonnaise
40g tube of wasabi
Method
1. Melt the butter and mix with the eggs and the milk, add the tinned and creamed corn.
2. Now mix together all the dry ingredients and season well.
3. Put the two mixes together and stir so there are no flour lumps, it won't take long.
4. Put the frying pan over a medium heat, add the oil, bacon and chorizo. Cook the bacon and chorizo for a couple of minutes so some is a little crispy but some is not, I like the different textures.
5. Take the bacon from the pan and keep the oil, this is to fry the corn fritters.
6. Spoon about a tablespoon of the mix into the pan per fritter, fitting in as many as you can in your pan.
7. Cook until they puff up. Make sure the pan is not too hot, isn’t smoking and doesn’t smell of burning.
8. Turn them when the edges are brown, cook for another minute or so and repeat until they are all cooked. You can keep them warm in the oven.
9. Cut the avocados in half lengthwise, and all the way around the seed. Using a large spoon, scoop out the flesh.
10. Using a fork, mash the flesh very well and then add the juices and the seasonings, store with the seed in the mix and covered well
11. Mix together the mayonnaise and wasabi.
12. Serve the corn cakes with the bacon and mayo. Make a pile of smashed avo and place the chorizo crumb over.