Flavour ofWorld Cup

325g tin Sainsbury’s naturally sweet sweetcorn, drained

65g gluten-free plain flour

1 tsp gluten-free baking powder

1 clove garlic

1 medium British free-range woodland egg by Sainsbury’s

2 red chillies, sliced lengthwise, deseeded and roughly chopped

31g pack coriander by Sainsbury’s, washed and chopped

1 tbsp vegetable oil by Sainsbury’s

2 Sainsbury’s ripe & ready avocados, peeled, stone removed and diced

3 Sainsbury’s British vine ripened tomatoes, washed and chopped

½ red onion, finely chopped

2 Italian chargrilled peppers by Sainsbury’s (from 280g jar), chopped

Juice of 1 lime

1. In food processor, place half of sweetcorn, all flour, baking powder, garlic, egg, 1 red chilli, half of coriander and whiz until smooth. Add remaining sweetcorn to batter and mix with spatula to keep kernels whole.2. Heat oil in non-stick pan and drop in 6 tablespoons of batter. Fry for minute both sides, until golden, then drain. 3. For salad, mix avocados, tomatoes, red onion, chilli, chargrilled peppers, coriander, lime juice.

together in a bowl. Arrange the sweetcorn cakes on a platter and serve with the avocado salad on the side.