WHB #133: Hot corncakes with avocado, bacon & basil


The 133rd edition of Weekend Herb Blogging is hosted by Gay from A Scientist in the Kitchen.

Basil
My perennial herbs are growing well, but my seeded basil doesn’t grow fast in the hanging-basket. It shows only a bit more than the two seed leaves. I love basil and I have already submitted at least 4 recipes for Weekend Herb Blogging: Basil Bread, Courgette fritters with tomato and mozzarella, Gratin of white cabbage & lentils in a Provençal sauce and a Basil Rhubarb Compote. For the

Hot corncakes with avocado, bacon & basil

Hot corncakes with avocado, bacon & basil

I had to buy a bunch. We all liked it for lunch and it is easy to prepare.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Hot corncakes with avocado, bacon & basil
Categories: Corn
Yield: 4 Servings

Ingredients

2 tablesp.   Olive oil
1     Red pepper, diced
1     Fresh red or green chilli, deseeded and
      Chopped
50 grams   2 oz self-raising flour 1 egg, beaten 3 tbsp milk
2 x   330 g cans sweetcorn niblets, drained handful
      — basil leaves, chopped, plus extra
      To serve
H TO SERVE
8     Rashers streaky or back bacon
      Juice 1/2 lemon
1     Or 2 avocados, peeled, stoned and sliced

Source

  Good Food Magazine, June 2008, p.40
  Edited *RK* 05/15/2008 by
  Ulrike Westphal

Directions

Corncakes like these are classic brunch food in Australia. They’re also delicious made with shredded chicken and lots of coriander.

1. Heat grill to high. Heat 1 tbsp oil in a large , non-stick frying pan and sizzle the pepper for 5 mans until softened, adding the chilli for the final min. Remove pepper from pan.Put the flour into a large bowl, make a well, then stir in the egg and then the milk to make a batter. Stir in the corn and chopped basil, then season well. Add more oil if you need to, then drop tbsps of the batter into the pan. Cook for 2 mins until risen and golden underneath, then cook for 1 min more. You’ll need to do these in batches, making 12 in total. Keep warm.

2. Meanwhile, grill the bacon and mix the lemon juice and remaining oil together with seasoning. Serve 3 cakes each, topped with the avocado, bacon, a scattering of basil leaves and a drizzle of the dressing.

:PER SERVING 420 kcalories, protein 16g, carbohydrate 49g, fat 19g, saturated fat 4g, fibre 4g, sugar 16g, salt 2.49g
:PREP 10 mins
:COOK 10 mins
:EASY

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6 thoughts on “WHB #133: Hot corncakes with avocado, bacon & basil

  1. Dandu at www.tomatengruen.at

    Hot stuff. Very nice the idea to add Avocado. As well the Corncake I didn`t know even I worked over one year in Queensland.

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