We make these corn cakes in the first-class lounge at Qantas, where they're served with a little creme fraiche and my tomato and chilli relish. Here, the smokiness of the bacon and the sweetness of the maple syrup is a match made in brunch heaven. Make sure you use 100 per cent pure maple syrup; imitations won't be up to the job.
2 avocados, halved, skin and seed removed
juice of 2 limes
8 rashers bacon
2 cups vegetable oil
12 sprigs coriander, to serve
120ml maple syrup, to serve
For the corn cakes
2 cups raw sweetcorn kernels (freshly cut from the cob)
½ tsp ground white pepper
2 tsp sea salt
2 garlic cloves, pounded
2 red shallots, pounded
2 coriander roots, pounded
8 tbsp plain flour
2 free-range eggs
1. To make the corn cakes, put two-thirds of the corn into a blender and purée. Add the pepper, salt, garlic, shallot and coriander root and purée. Add the flour and process for 1 minute, then add the eggs and process for another 30 seconds. Pour the mixture into a bowl and fold through the remaining corn.
2. In a small bowl, mash the avocado with a fork, squeeze in the lime juice and season with sea salt and freshly ground pepper.
3. Place a non-stick frying pan over medium heat and cook the bacon for about 5 minutes on each side, turning up the heat for the last 2 minutes to make it crisp. Drain on kitchen paper.
4. Take a heaped tablespoon of the corn cake batter and shape it into a patty. Make 11 more.
5. In a wok, heat the oil until it's just smoking and then carefully transfer six of the patties to cook simultaneously. When they're just brown, turn and cook the other side. Remove with a spatula, drain on crumpled kitchen paper and keep warm. Cook the next six.
6. To serve, place two rashers of bacon on each plate. Top with a big spoonful of mashed avocado and pile on three corn cakes. Crown with coriander and drizzle with maple syrup.
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.