Drain canned corn, put aside and mix the milk, salt, pepper and Tabasco in a bowl. Or put frozen corn into a pot with the milk, salt, pepper and Tabasco and shake over a low heat for 1minute. Turn off the heat and leave to thaw.
To make the dressing, trim and finely slice the spring onions, chop the dill, reserving 1 sprig for a garnish, then mix into the sour cream and season to taste.
Rinse and dry the lettuce leaves and put them into a salad bowl. Peel and slice the avocados, seed and slice the capsicum and add both to the bowl. Mix the olive oil and vinegar together, season and toss gently into the salad.
Put the flour into a bowl, make a well in the centre and break in the eggs. Add the seasoned milk, or strain in the milk from the defrosted corn, beat until smooth, then stir in the corn.
Take two frying pans and heat 1 tablespoon vegetable oil in each. Drop six scant tablespoons of batter into each pan. Fry gently for 4–5 minutes until golden underneath and set at the edges. Turn and fry another 1–2 minutes.
Divide the salad among four plates. Drain the corn cakes and arrange three alongside each salad. Garnish with fronds of dill and serve the dressing separately.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and calcium.