Polenta corn cakes with guacamole

Ingredients

• Polenta corn cakes
• 1 1/4 cup fresh corn kernels - or 1 tin (410g) sweet corn kernels
• 2 eggs
• 1/4 cup self-raising flour
• 1/4 cup instant or fine polenta
• 1 teaspoon sea salt
• rice bran oil, for frying
• Guacamole
• 2 firm ripe avocados
• 1/4 cup lemon juice
• 1 large vine-ripened tomato, finely diced
• 1 small red onion, finely diced
• 1 small bunch coriander, finely sliced - reserve a few sprigs for garnish
• sea salt and cracked pepper
• sprinkle or moroccan or spicy seasoning