• 1 x 425g can corn kernels, drained
  • 100g (2/3 cup) plain flour
  • 3 eggs
  • 2 small ripe avocados, halved, stones removed, peeled, coarsely chopped
  • 1 tbs fresh lime juice
  • 2-4 drops red Tabasco pepper sauce
  • Olive oil spray
  • 40g salmon roe
  • 1/4 cup fresh coriander leaves
  • Reserve 40g (1/4 cup) of the corn. Place the flour, eggs and remaining corn in the bowl of a food processor. Season with salt and pepper. Process, scraping down the sides of the bowl occasionally, for 3 minutes or until well combined. Transfer to a bowl and stir in the reserved corn.
  • Place the avocado, lime juice and Tabasco in the clean bowl of a food processor. Season with salt and pepper. Process for 1 minute or until smooth. Transfer to an airtight container. Cover the surface with plastic wrap and store in the fridge.
  • Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium-high heat. Place five 1-tablespoon quantities of the batter into the pan, allowing room for spreading. Cook for 30 seconds each side or until golden. Transfer to a baking tray lined with paper towel. Repeat, in 5 more batches, with the remaining batter, reheating the pan between batches, to make 25 blini.
  • Spoon the avocado mixture among the blini. Top with salmon roe and coriander leaves to serve.
  • Protein Dietary Fibre 2.00g 0.50g Fat Total Energy 3.50g 245kJ Fat Saturated Sodium 1.00g – Carbohydrate Total Cholesterol 5.50g – Carbohydrate Sugars –