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Corn Cakes with Avocado Mayo Recipe




  • 3 corn-on-the-cobs, husks removed
  • 1tsp olive oil, plus extra for frying
  • 200g/7oz cooked brown rice
  • 4 scallions, chopped
  • 1 egg
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1 large pinch of chilli flakes (optional)
  • 3tbsp gram/chickpea flour, plus extra for dusting roasted tomatoes

Avocado Mayo

  • 2 avocadoes, halved, stone removed and peeled
  • 1 large garlic clove
  • crushed juice of 1 lime
  • 4tbsp mayonnaise


1. Place a griddle pan over a high heat.

2. Brush the corn cobs with oil and griddle for 10 minutes, turning regularly, until they start to blacken in places, then leave to cool. Stand one of the cobs on its end and carefully slice off the kernels, then repeat with the remaining cobs.

3. Put two-thirds of the corn kernels in a food processor with the rice, scallions, egg, spices and gram/chickpea flour and whiz to a coarse paste. Stir in the remaining corn kernels.

4. Generously dust a plate and your hands with flour and form the corn mixture into 4 patties. (The mixture is quite loose, so would benefit from 15 minutes or so in the freezer to firm up.)

5. Meanwhile, make the avocado mayo. Mash the avocado in a bowl until almost smooth and mix in the rest of the ingredients. Taste and add a splash more lime juice, if needed.

Generously coat the bottom of a large frying pan with oil and cook the corn cakes over a medium heat for 3-4 minutes on each side until golden. Serve with the avocado mayo and roasted tomatoes.

Recipe from Vegetarian Food for Healthy Kids by Nicola Graimes © Nicola Graimes 2016 published by Nourish Books, London, photography by Tony Briscoe


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