Mix Sweetcorn and Avocado to make a delicious breakfast that children will adore. The leftovers are an excellent school lunchbox, too.


Avocado SmashTwo avocados ripe, de-seeded, peeled, and chopped

1 2 tbsp lime juice

1/4 cup coriander leaves

Sweetcorn FrittersThree fresh cobs of corn and corn kernels taken out (approx. 320g)

125g plain flour

1 tsp baking soda

One teaspoon of ground cumin

2 tsp salt flakes

1/2 red onion Finely chopped

4 tbsp coriander leaves, chopped

Two eggs plus one white egg

80g of Western Star Unsalted Butter and chopped

Sour cream, served (optional)


Avocado Smash

  1. Begin by asking your children to help you prepare the avocado smash.
  2. Combine the avocados, lime juice, and coriander into a medium bowl. Sprinkle with some salt, then make use of the fork’s back to gently mix the ingredients.

Sweetcorn Fritters

  1. Pour the egg white into another medium bowl and beat until soft peaks begin to form. Set aside. Put the rest of the fritter ingredients in the bowl of a large size. Mix until thoroughly combined and then fold gently into the egg white whisked.
  2. In a non-stick pan, cook 1/4 of the butter at an extremely high temperature. It should cook until the butter starts to foam.
  3. Pour heaped tablespoonfuls of batter into the pan. Cook for 3-4 minutes per side or until they are golden. Remove the cakes from the pan and place them on an oiled plate with a smooth tea towel so that they remain warm. Repeat the process in batches using the rest of the batter and butter.
  4. Serve the fritters warm, with large spoonfuls of the Smashed avocado and sour cream.

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