Hot Corn Cakes with Salad
Crispy corn pancakes spiced with Tabasco sauce and served hot are accompanied by a salad of cool lettuce, sweet pepper, and rich avocado, with a sour-cream dressing on the side.
Ingredients
- 1⁄2 lb (230g) canned or frozen corn
- 1⁄2 cup milk
- Salt and black pepper
- A few drops of Tabasco sauce
- 1 medium iceberg lettuce
- 2 avocados
- 1 yellow pepper
- 4 tablespoons olive oil
- 1 tablespoon wine vinegar
- 3⁄4 cup (100g) self-raising flour
- 2 large eggs
- 2–3 tablespoons vegetable oil
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