Massel Stock and Gravy.
Corn Cakes with Summer Salsa

Recipes: Corn Cakes with Summer Salsa (Serves: 5)

A lovely light dish for lunch or supper. Makes a great side dish for a BBQ as well. Everyone loves corn cakes, especially with this zingy salsa. Change the flour for gluten-free if you fancy.

The Recipe


  • 2 cups corn kernels
  • 1 cup plain flour
  • 1 teasp baking powder
  • 2 teasp Massel Vegetable Style Stock Powder
  • 1/2 teasp paprika
  • 1 tbsp sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup red capsicum
  • 1/4 cup spring onions
  • 1/4 cup continental parsley, chopped
  • vegetable oil to shallow fry
  • Summer Salsa
  • 2 firm avocados, flesh diced
  • 3 roma tomatoes, diced
  • 1 spring onion, finely sliced
  • 1 scant teaspoon Massel Vegetable Style Stock Powder
  • 2 tbsp red vinegar
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar


1. Place sifted flour, baking powder, paprika, sugar, and Massel stock powder together in a bowl.

2. Combine eggs and milk in another bowl and mix.

3. Add egg mixture to dry ingredients and mix until the batter is lump free.

4. Add corn, capsicum, onion and parsley to the bowl and combine.

5. Heat a little vegetable oil in the pan (medium heat) and add 2 tbsp of corn mixture, cooking three at a time or more if your pan allows. Cook 2 or 3 mins each side. Transfer to plate and top with salsa.

6. To make salsa: Combine all ingredients in a bowl being careful not to overmix.

7.  Add more Massel powder to taste if required.

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Recipe Name
Corn Cakes with Summer Salsa
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