Step 1

Place the flour in a food processor with the egg, baking powder, half the coriander and half the corn. Whizz briefly, then stir in half the chilli and the remaining corn. Heat the oil in a large, non-stick frying pan and drop in teaspoonfuls of the corn mixture. Fry for 1 minute each side, until golden, then drain on kitchen paper while you cook the rest.

Step 2

Combine the avocado, remaining chilli and coriander, onion, lime juice and some seasoning together in a bowl.

Step 3

Arrange the corn cakes on platters and top each with a scant teaspoonful of salsa. Garnish each one with a sprig of coriander and serve immediately.