Mexican corn-cakes with avocado-onion salsa and refried beans

Now this is a fine sample of good Mexican flavors which is also fit for those of you who can't take spicy too well. It tastes fresh and yummy and has all the great flavors Mexican cuisine has to offer without the heat your typical chili packs. 
The dish is basically formed of 3 components: corn cakes (little corn pancakes made of sweet corn, green onions flour, egg and spices), avocado-green onion salsa (chunky salad made of avocado, green onions, lime juice and spices) and refried beans (a typical Mexican side or dip which doesn't mean re-fried - as in double fried - but means very fried beans; made of boiled beans smashed and stir-fried with oil, spices and optional grated cheese). The combination of the three makes the best Mexican dish we've tasted in a long, long time. Enjoy.
Source: slightly adapted from BBC's Good Food.



Ingredients (serves 2):

• 250 g red (kidney) beans from the can or previously boiled
• a small bunch of green onions (leaves included)
• 1 avocado (larger)
• 2 tablespoons olive oil + more for frying
• 200 g sweetcorn
• 50 g flour
• 1 egg
• 1 lime
• salt and pepper to taste
• 1/2 teaspoon garlic powder
• 50 g grated emmentaler cheese (optional)

Start by making the refried beans. Drain their water (if using canned), heat the 2 tablespoons of olive oil in a large frying pan and add them to it:

Once they're heated through (1 minute), smash them with a potato masher or large fork while they keep frying:

When they're all smashed, just keep stirring and add salt, pepper and the garlic powder. Add the Emmentaler cheese too if using:

Give it one more mix and remove from the heat. Transfer to a serving bowl. Next, prepare the other ingredients:

Finely chop the onion (including the green parts). Peel and also chop the avocado. Season the avocado pieces with salt and pepper. Cut the lime in half.

Squeeze one half of the lime over the avocado and add 3/4 of the chopped onions to it. Mix well and the salsa is ready:

In a bowl combine the remaining onions, the corn and the flour. Also add the lightly beaten egg:

Mix well until even, then form little balls (a bit larger than a tablespoonful) and press them into a oiled frying pan. Don't fry too many at a time to prevent sticking.

Fry for about 2 minutes on each side, then transfer to serving plates. Cut the remaining lime half int 4 wedges and add them to the side of each dish:

Top the cakes with the avocado salsa and place the bowl with the refried beans next to the plates. It's ready, dig in! :)