Sweetcorn & Potato Cakes With Avocado

Pan fry these Sweetcorn & Potato Cakes With Avocado ’til golden and crispy, then serve with a chilli-lime dressing, salad and avocado for a fresh and healthy weeknight go-to dinner – delicious!

Serves 2 Sweetcorn & Potato Cakes With Avocado


  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 potato, peeled and chopped
  • 1 tomato, diced
  • 1 lime
  • 1 spring onion, finely sliced
  • 50g lambs lettuce
  • 1/2 tsp dried chilli flakes
  • 5g coriander
  • 40g chilli jam
  • 1 avocado
  • 30g panko breadcrumbs
  • 1 150g tin sweetcorn, drained


  1. Add potatoes to a pot with plenty of boiling water and a pinch of salt and bring to the boil over a high heat. Once boiling, cook for 10-15 min or until the potatoes are fork tender then drain, return to the pot and set aside
  2. While the potatoes are cooking, trim then slice the spring onions finely. Chop the coriander finely, including the stalks, keeping the leaves and stalks separate.
  3.  Combine the juice of 1/2 lime with the chilli jam, 2 tbsp  olive oil and a pinch of salt and pepper – this is your chilli-lime dressing. Cut the remaining lime into wedges.
  4. Add the diced tomato to a bowl with the chopped coriander leaves and a drizzle of olive oil. Season with a pinch of salt and set aside – this is your tomato salsa
  5. Add the drained sweetcorn to the pot with the potatoes and mash until smooth. Add 1 tbsp olive oil, the panko breadcrumbs, chopped spring onion, chopped coriander stalks and chilli flakes (can’t handle the heat? Go easy!). Season with 1 tsp salt and a generous grind of pepper and give everything a good mix up – this is your sweetcorn potato mixture.
  6. Divide the sweetcorn potato mixture into 6 and press them firmly together to form patties.
  7. Heat a large, wide-based pan with a generous drizzle of vegetable oil over a medium-high heat and once hot, add the patties to the pan and cook for 2-3 min on each side or until golden and crisp – You may need to do this in batches!
  8. Meanwhile, cut the avocado in half lengthways and remove the stone using a teaspoon. Scoop the avocado out of its skin using a spoon and slice finely. Drizzle over the chilli-lime dressing and garnish with a wedge of lime.

Recipe and images courtesy of Gousto

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