Sweetcorn fritter with summer tomato salsa, crunchy slaw and leaves

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OcadoLife

4 serving

Prep time:

Cook time: 45 mins

Serves: 4

Sweet, sun-bright corn pitches perfectly against the tang of tomatoes in their prime.

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Ingredients Method

Ingredients

326g sweetcorn, (drained, for the fritters)
1 bunch spring onions, sliced
40g coriander, finely chopped
2 jalapenos, finely chopped
1 tsp cumin
1 tsp ground coriander
1 tsp sweet smoked paprika
180g plain flour
2 eggs
180ml milk
¼ red cabbage, thinly sliced
¼ white cabbage
2 carrots, julienned
1 fennel, very thinly sliced
3 limes, juice and zest of 2, juice of 1slaw
1 tbsp Greek yoghurt, plus extra to serve
1 tbsp mayonnaise
500g mixed tomatoes, diced
1 red chilli, finely chopped
1 banana shallot, finely chopped
1 Clove garlic, grated
15g coriander
1 tbsp olive oil
120g mixed salad leaves

Method

Step 1

To make the fritters, mix the corn, spring onions, coriander, jalapeno, spices and flour together in a large mixing bowl. Crack in the eggs and beat into the mix, then slowly add the milk until you get a thick batter. Season and set aside.

Step 2

In another mixing bowl, toss together the cabbage, carrot and fennel, then add the zest and juice of 2 limes, the yoghurt and the mayonnaise. Mix well and season.

Step 3

For the salsa, combine the remaining lime juice, tomatoes, chilli, shallot, garlic and fresh coriander in a bowl.

Step 4

Heat the splash of olive oil in a large frying pan. When hot add a spoonful of the sweetcorn mix to the pan and fry over a medium heat for 3-4 mins each side. Repeat until al the mixture is used, keeping the cooked fritters warm. You should be able to make 10-12 fritters.