• 150g (1 cup) plain flour
  • Pinch of salt
  • 2 eggs
  • 125ml (1/2 cup) milk
  • 370g (2 cups) fresh sweet corn kernels
  • 2 shallots, ends trimmed, thinly sliced
  • 1 1/2 tbs olive oil
  • 1 large avocado, halved, stone removed, peeled
  • 2 tsp fresh lime juice
  • 1/3 cup chopped fresh coriander
  • 2 chorizo sausages, cut crossways into 1cm-thick slices
  • 30 green medium prawns, peeled leaving tails intact
  • Small fresh coriander leaves, to serve
  • Sift the flour and salt into a large bowl. Whisk the eggs and milk in a separate bowl. Add the egg mixture to the flour mixture, whisking constantly until smooth. Stir in the corn and shallot.
  • Heat a large non-stick frying pan over medium heat. Reserve 1/2 teaspoon of oil. Add a little of remaining oil to the pan. Swirl to coat. Spoon five 1-tablespoonful portions of corn mixture into the pan. Cook for 2-3 minutes each side or until golden. Transfer to a plate. Repeat, in 5 more batches, with remaining oil and corn mixture, reheating pan between batches.
  • Use a fork to mash the avocado in a bowl. Stir in the lime juice and chopped coriander. Season with salt and pepper.
  • Heat the reserved oil in the frying pan over medium-high heat. Add half the chorizo and cook for 2 minutes each side or until golden. Transfer to a baking tray and cover with foil to keep warm. Repeat with the remaining chorizo.
  • Add half the prawns to the pan. Cook for 2 minutes each side or until golden. Transfer to the tray. Cover with foil to keep warm. Repeat with remaining prawns.
  • Divide the avocado mixture among the corn cakes. Top with the prawns and chorizo. Sprinkle with coriander leaves. Season with pepper to serve.
  • Protein Dietary Fibre 5.00g 0.50g Fat Total Energy 4.50g 350kJ Fat Saturated Sodium 1.50g – Carbohydrate Total Cholesterol 6.50g – Carbohydrate Sugars –