Corn Cakes with Egg & Avocado

9 minutes
Prep time

15 minutes
Cook time

695 cal.
Per serving

Ingredients for 1

1/3 cup

Corn (frozen)

1/4 cup

Flour (all-purpose)

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

Stovetop, Frying pan, Knife

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!