Cheese-grillers with corn patties and avocado sauce

Recipe from: 11/16/2000 12:00:00 AM
Ingredients 18
Servings 1


Serving Change
  • 10
    cheese-griller sausages
  • 5
    cobs sweetcorn
  • 2
    extra-large eggs, separated
  • 150
    cake flour
  • 3
    baking power
  • 65
  • 5
    sun-dried tomato halves in oil, coarsely chopped
  • pinch cayenne pepper
  • 1
  • pinch black pepper
  • 30
  • 1
    ripe avocado, peeled and diced
  • small onion, very finely chopped
  • lemon, juice and rind (or more to taste)
  • handful chopped fresh parsley or coriander leaves
  • salt and freshly ground black pepper


Score the sausages diagonally and grill slowly under a medium oven grill until golden brown and done. Turn frequently to ensure they brown evenly. Meanwhile, make the com patties by carefully cutting the sweetcorn kernels from the cobs and adding the egg yolks, cake flour, baking powder, milk and sun-dried tomatoes. Season with cayenne pepper, salt and black pepper. Mix well. Beat the egg whites until soft peaks form and fold into the com mixture. Brush the bottom of a heavy-based pan with oil and fry spoonfuls of the batter until pale brown on one side and air bubbles form on the surface. Turn and fry until done. AVOCADO SAUCE: Mix all the ingredients together and mash with a fork to form a coarse purée. Serve with the com patties and grilled sausages as a light meal or for brunch. Variation Add chopped red tomatoes to the salsa and season with chopped fresh coriander.

Read more on: pork  |  grill  |  shallow-fry

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