I can’t get enough of these corn cakes. We make them in the first-class lounge at Qantas, where they’re served with a little crème fraîche and my tomato and chilli relish. Here, the smokiness of the bacon and the sweetness of the maple syrup is a match made in brunch heaven. Make sure you use 100 per cent pure maple syrup; imitations won’t be up to the job.
2 avocados, halved, skin and seed removed
juice of 2 limes
8 rashers bacon
2 cups vegetable oil
12 sprigs coriander, to serve
120ml maple syrup, to serve
For the corn cakes
2 cups raw sweetcorn kernels (freshly cut from the cob)
½ tsp ground white pepper
2 tsp sea salt
2 garlic cloves, pounded
2 red shallots, pounded
2 coriander roots, pounded
8 tbsp plain flour
2 free-range eggs
1. To make the corn cakes, put two-thirds of the corn into a blender and purée. Add the pepper, salt, garlic, shallot and coriander root and purée. Add the flour and process for 1 minute, then add the eggs and process for another 30 seconds. Pour the mixture into a bowl and fold through the remaining corn.
2. In a small bowl, mash the avocado with a fork, squeeze in the lime juice and season with sea salt and freshly ground pepper.
3. Place a non-stick frying pan over medium heat and cook the bacon for about 5 minutes on each side, turning up the heat for the last 2 minutes to make it crisp. Drain on kitchen paper.
4. Take a heaped tablespoon of the corn cake batter and shape it into a patty. Make 11 more.