Sage corncakes with streaky bacon and avocado

April 12, 2013 (Last Updated: January 11, 2019)

These also work well as canapés – just make them smaller.

Sage corncakes with streaky bacon and avocado

Serves: 4 – 6
Cooking Time: 30 minutes


  • 140g self-raising flour
  • 2 free-range eggs, beaten
  • 80ml milk
  • 100g spring onions, chopped
  • 8 fresh sage leaves, chopped
  • corn from 3 cobs
  • 50g mature cheddar, grated
  • sea salt flakes and freshly ground black pepper, to taste
  • oil, for frying
  • 1 ripe avocado, sliced
  • 6 rashers streaky bacon, fried or grilled
  • fresh chives, chopped, to serve



Mix together the flour, eggs and milk to form a smooth batter.


Add the spring onion, sage, corn and cheddar. Season well.


Fry dollops of the batter in a little oil until golden on both sides and drain on paper towel.


To serve, arrange the corncakes on a platter and top with the avocado, bacon and chives.



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