Corn cakes, avocado, eggs & jammy tomatoes recipe | Good Food

Units:

1 small avocado
2 eggs
fried or poached
hot sauce and yogurt or cottage cheese
to serve

For the corn cakes

2 spring onions
1 thyme sprig
plus extra to serve
75g plain flour
½ tsp baking powder
100ml milk
2 pinches of cayenne pepper
or mild chilli powder
180g fresh, canned or frozen sweetcorn
(defrosted if frozen)
olive oil
for frying

For the tomatoes

1 tbsp olive oil
1 thyme sprig
200g cherry tomatoes
2 tsp sherry vinegar
1 tsp honey
or maple or agave syrup

Method

step 1
Heat the air fryer to 160C or the oven to 180C/160C fan/gas 4. Toss all the ingredients for the tomatoes together in the air-fryer basket or a small baking dish, and season well. Cook for 15 mins until the tomatoes are soft, jammy and glazed.
step 2
Meanwhile, make the corn cakes. Finely chop the spring onions and pick the leaves from the thyme. Tip these into a bowl with the flour, baking powder, milk, cayenne and some seasoning. Mix into a thick batter, then stir in the sweetcorn.
step 3
Heat a drizzle of oil in a large non-stick frying pan over a medium heat. Spoon in circles of the batter, flattening them out using the back of the spoon – you should get about four. Cook for 2-3 mins on each side until golden and set (you may need to do this in batches).
step 4
Peel, halve, stone and slice the avocado. Divide the corn cakes between two plates, then top with the tomatoes and any roasting juices, the eggs, avocado, extra thyme, the hot sauce and yogurt or cottage cheese, if you like. Finish with a grinding of black pepper.