Hot Corn Cakes with Salad

Name: Hot Corn Cakes with Salad
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; For the dressing:; 3 green onions; 4–5 sprigs of dill; 2⁄3 cup sour cream

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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.

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