Mini sweetcorn pikelets with avocado & smoked salmon

Preparation 20 mins | Cooking 15 mins | Makes 20

1 cob sweetcorn, husks and silks removed (about 1¼ cups corn kernels)
1/3 cup finely sliced chives + extra to serve
2 free-range eggs, lightly whisked
1 cup self-raising flour
1/3 cup milk
1 tbs extra virgin olive oil
1 ripe medium avocado
1 tbs lime juice
1/3 cup crème fraîche or sour cream
100g smoked salmon, sliced into strips
Lime wedges, to serve

Step 1 Using a small serrated knife, slice kernels from the corn cob. Combine corn kernels, chives and eggs in a large bowl. Season with salt and pepper. Mix until well combined. Add flour and stir to combine. Stir in milk.

Step 2 Heat oil in a large non-stick frying pan over medium-low heat. Using 1 tbs mixture per pikelet, cook pikelets in batches, for 1-2 minutes until bubbles appear on the surface and the base is golden. Turn and cook for a further 2-3 minutes until pale golden and cooked through. Transfer to a plate.

Step 3 Halve the avocado and scoop flesh into a bowl. Add lime juice. Using a fork, mash until almost smooth.

Step 4 Top each pikelet with avocado, a dollop of crème fraîche or sour cream and top with a thin slice of smoked salmon. Season with pepper. Serve with lime wedges and a scatter of extra finely sliced chives. Sprinkle with a few mustard cress micro-herbs if liked.

Good for you ... Sweetcorn

A good source of dietary fibre which contributes to normal laxation.

Provides niacin (vitamin B3) which is needed for the release of energy from food and also the B vitamins biotin and folate. Biotin contributes to the maintenance of healthy skin, mucous membranes and hair while folate is needed for the formation of blood cells. Also provides some iron that is needed for making red blood cells.

A source of potassium that may help balance the sodium in salty foods.

The carbohydrate in sweetcorn is digested slowly and has a low glycaemic index (GI)