Corn Cakes with Tomato Salsa

Ingredients

Salsa:

½ medium red onion, finely diced

½ bunch coriander

200g cherry tomatoes, quartered

1 lime, juice and zest

Corn cakes:

8 (approx 70g each) large eggs, whisked

400g can chickpeas, drained

540g (2 cups) sweet corn kernels (tinned, frozen or fresh)

1 medium red capsicum, finely chopped

½ bunch coriander, finely chopped

1 small chilli, deseeded and finely chopped

½ medium red onion, finely diced

1 tsp baking powder

¼ cup flour

1 tbsp olive oil, for frying

2 stalks of spring onion finely sliced

Method

For the salsa combine the onion, coriander, tomatoes and lime juice. Toss to coat in juice and set aside.

In a large bowl combine the eggs, chickpeas, sweet corn, capsicum, coriander, chilli and spring onions. Sprinkle over the baking powder and flour then stir to combine.

Heat olive oil over low heat and cook tablespoons of the corn mixture in small batches for 4 minutes each side or until firm and golden, repeat with remaining mixture.

Divide the corn cakes across four plates, top with salsa and serve.