Add all the salsa ingredients (avocado, coriander, spring onions, lime juice and pepper) and mix gently to combine.
Add the corn kernels, capsicum, eggs, capers, coriander, flour and seasoning in a processor and process until well combined.
Heat one tablespoon of oil in a non stick frying pan. Add 2 tbsp of the mixture in the pan and cook for three minutes each side. Cook in batches until complete.
Blot the oil from each cake with absorbent paper.
Serve with smoked salmon and salsa on top.