Instructions

1. Place 300 sweetcorn, the roughly chopped onion, eggs, herbs, flour, paprika and seasoning into the bowl of a food processor. Blitz until combined.
2. Transfer to a large bowl and stir through the remaining sweetcorn.
3. Heat 1 tbsp oil in a non stick frying pan over a medium – high heat. Place 2-3 tbsp of the batter into the pan and cook in batches of 3 for 1 minute each side or until golden.
4. Place the cooked cakes on a tray lined with paper towels. Keep in a warm oven whilst you make the rest of the cakes.
5. Serve with sour cream, guacamole and tomato salsa.