Parsley Corn Cakes with Chunky Avocado Salsa and Chipotle Yoghurt

Steps

1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate to low-medium heat (if using).
2. Lightly whisk eggs together in a large bowl. Add red onion, corn and sweet chilli sauce and mix until combined. Gently fold through seasoned flour, baking powder, smoked paprika, butter and parsley and season with pepper until just combined (do not over-mix as this will make fritters tough).
3. Heat a drizzle of oil in a large frypan on low-medium heat. Dollop heaped tablespoons of mixture into pan and cook, in batches, for about 3 minutes, or until bubbles start to appear on surface. Flip and cook a further 3 minutes, until golden and cooked through. Add extra oil as needed.
4. While cakes are cooking, prepare the rest of the meal. Roughly smash avocado flesh in a medium bowl with a fork until chunky; cut cherry tomatoes in half; finely dice red onion (if using); dice cucumber 1cm. Fold all remaining chunky avocado salsa ingredients into bowl with avocado. Season and set aside.
5. In a small bowl, mix together yoghurt and chipotle sauce (if using) until combined. Set aside.
6. Place cooked cakes on preheated tray (they can overlap slightly) and cook for 2–3 minutes to warm through, just before serving.
7. Divide parsley corn cakes between plates and top with a big dollop of chunky avocado salsa. Drizzle over chipotle yoghurt and garnish with parsley.