
Easy

Corn Cakes with Egg & Avocado
9 minutesPrep time
15 minutesCook time
695 cal.Per serving
Ingredients for 1

1/3 cup
Corn (frozen)

1/4 cup
Flour (all-purpose)

2
Egg

1/2 tbsp
Parmesan (grated)

1/2
Avocado

2 tbsp
Milk (whole)

1 tsp
Baking powder

1 handful
Arugula

optional
1/2 tsp
Balsamic vinegar
Utensils
Stovetop, Frying pan, Knife
recipe
- Step 1
In a small bowl, combine the flour & baking powder. - Step 2
Whisk in the milk & half the egg. Set the bowl aside for 5 min. - Step 3
Thaw & drain the frozen corn. Add the corn, parmesan, salt & pepper to the batter. Stir to combine. - Step 4
Heat a drizzle of olive oil in a pan over medium heat. Add a ladleful of batter to the pan. Cook for 2-3 min on each side, or until golden brown. - Step 5
Halve the avocado & remove the pit. Slice the avocado. - Step 6
Continue making corn cakes with the remaining batter. - Step 7
Transfer the cooked corn cakes to a paper towel-lined plate. - Step 8
Heat a drizzle of oil in the same pan over medium heat. Crack the remaining eggs into the pan. Season with salt & pepper. Cook the eggs sunny-side up for 3 min, or until done to your liking. - Step 9
Serve each corn cake topped with sliced avocado, an egg & fresh arugula. Add a drizzle of balsamic vinegar (optional). Season with salt & pepper. Enjoy!