Treat yourself to the delicious treat of hot corn cakes with creamy avocado, crispy bacon and aromatic basil. This recipe is a delicious treat that will tantalize your taste buds and an irresistible feast for non-Muslims. In Australia, corncakes have gained a reputation as a popular brunch staple. However, try a delicious twist by adding shredded chicken and plenty of fragrant cilantro – a combination that is simply divine. Whichever version you choose, these corn cakes are sure to leave you wanting more!
- 2 tbsp olive oil
- 1 red pepper, diced
- 1 fresh red or green chili pepper, deseeded and chopped
- 50g self-raising flour
- 1 egg, beaten
- 3 tbsp milk
- 2 x 330 g corn nibbles, drained
- a handful of chopped basil leaves and some extra for serving
- 8 slices of loin or streaky bacon
- Juice 1?2 lemon
- 1 or 2 avocados, peeled, pitted and sliced
More exotic chilies reach our shelves,
like Caribbean Scotch Bonnets and Tiny Thai
A bird’s eye view of chillies. To test the spiciness of a chili, cut it into slices.
Touch the chili pepper with your finger and then touch the tip
your tongue. The smaller the chili, the hotter
will be. Remove seeds and pulp with a teaspoon
before cutting – these are full of capsaicin,
the compound that gives chilies their fire.
- Heat the grill to the highest level.
- Heat 1 tablespoon oil in a large non-stick frying pan and fry the peppers until soft, 5 minutes. Add the chili for the last minute.
- Place the flour in a large bowl, form a well, then beat in the egg and then the milk until a dough forms.
- Stir in the corn, cooked peppers and chili as well as chopped basil and season well.
- Add more oil to the pan if necessary, then add a tablespoon of batter to the pan.
- Cook for 2 minutes until the bottom is puffed and golden brown, then cook for 1 minute more.
- You need to do this in batches, so 12 in total.
- Keep warm.
- In the meantime, grill the bacon.
- Mix the lemon juice and the remaining oil with the spices.
- Serve 3 cakes each with avocado, bacon, a sprinkle of basil leaves and a drizzle of dressing.
Equipment and tools
- frying pan
- cutting board
This recipe may contain the following allergens:
Storage and leftovers
Store leftover hot corn cakes in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in a toaster or microwave until warmed through. They can also be frozen for longer storage.
The health benefits of hot corncakes with avocado, bacon and basil
Hot corn cakes with avocado, bacon and basil are not only a delicious and filling meal, but also offer a number of health benefits. Packed with essential nutrients and flavors, this dish is a perfect combination of taste and nutritional value. Let’s take a closer look at the ingredients and their individual health benefits:
Olive oil is an important ingredient in this recipe because it is a healthy source of fat. Olive oil is rich in monounsaturated fats and has been linked to numerous health benefits. It helps reduce inflammation, improves heart health and supports brain function.
The addition of diced red pepper not only adds a touch of color to the dish but also brings a number of health benefits. Red peppers are a great source of vitamin C, vitamin A and antioxidants. They strengthen the immune system, promote healthy skin and support eye health.
Chili, whether red or green, not only complements the flavor of the corn cakes, but also has its own health benefits. Chilies contain a compound called capsaicin, which gives them their heat. Capsaicin has been shown to have anti-inflammatory and pain-relieving properties and may even help boost metabolism.
The self-raising flour used in this recipe adds texture and structure to the corn cakes. Although it doesn’t offer any significant health benefits, it’s worth noting that self-raising whole wheat flour may be a better choice because it contains more fiber and nutrients than refined flour.
The beaten egg acts as a binding agent and holds the corn cakes together. Eggs are a good source of proteins, vitamins and minerals. They provide essential amino acids that help build and repair tissue and support overall growth and development.
Sweet corn nibbles are a delicious addition to this recipe and bring their own nutritional benefits. They are rich in fiber, vitamin C and several B vitamins. Sweet corn is also a good source of antioxidants, which protect the body from oxidative stress and cell damage.
Not only do basil leaves add a touch of freshness to the corn cakes, but they also provide health benefits of their own. Basil is rich in vitamins A, K and C as well as antioxidants. It has anti-inflammatory properties and may help reduce the risk of chronic diseases.
The addition of bacon gives the dish a savory and smoky flavor. However, it is important to note that bacon is high in saturated fat and should be consumed in moderation.
The star of this dish, the avocado, is not only creamy and delicious, but also very nutritious. Avocados are packed with healthy monounsaturated fats that are beneficial for heart health. They also provide fiber, vitamins, minerals and antioxidants. Avocados have been linked to various health benefits, including improved digestion, reduced inflammation, and weight control.
The addition of lemon juice gives the dish a spicy and refreshing touch. Lemons are a good source of vitamin C and antioxidants. They help improve digestion, strengthen the immune system and promote healthy skin.
Adding hot corn cakes with avocado, bacon and basil to your diet can be a delicious and nutritious choice. From the heart-healthy monounsaturated fats in olive oil and avocado to the immune-boosting properties of red pepper and lemon juice, this dish is a powerhouse of nutrients. So just give it a try and enjoy a tasty meal that nourishes your body!