Sweet corn cakes with coriander, avocado and cherry tomato salsa.

So Diggies Restaurant in Wollongong is an obvious favourite amongst many of the Flatrock crew. In the effort re-create a favourite brunch snack of mine, I experiemented with a basic sweet corn cake mix:

Flour, eggs, milk, tin of sweet corn, coriander, chilli, salt and pepper.

I found that I got better results with a thicker batter, rather than a gloopy mix.


The salsa is chopped cherry tom's, avocado, rocket, torn coriander leaves, seasoned and dressed with a few splashes of Tabasco and a big ol' squeeze of lime.

Optional drizzle of a balsamic reduction (which I personally feel is slightly overrated).


Not too far from the real thing.