Instructions
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1
Place three quarters of the corn in a food processor along with the eggs, garlic and salt. Blend until smooth.
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2
Add the rest of the corn, the spices, baking powder, spring onions, fresh coriander and oats, and process for 10 seconds. Then pour the fritter mixture into a bowl.
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3
Melt the coconut oil in a small frying pan over a medium heat. Pour 2 tablespoons of mixture into the pan to form a fritter. Fry for 3 minutes on one side, then flip over and cook for another minute until cooked through.
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4
Transfer to a plate. Repeat with the rest of the mixture to make 6 fritters.
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5
To make the salsa, mix all the ingredients together in a small bowl.
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6
Serve the fritters with slices of avocado, the salsa and wedges of lime to squeeze over.
Ingredients
- 250g frozen sweetcorn, uncooked
- 2 eggs
- 1 clove garlic, crushed
- 1 pinch salt
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp baking powder
- 2 spring onions, chopped
- 3 tbsp fresh coriander, chopped
- 3 tbsp porridge oats
- 1 tbsp coconut oil
- 1 avocado, pitted, peeled & sliced
- 1 lime, cut into wedges
- ½ red chilli, deseeded and finely chopped (for the tomato salsa)
- 1 tomato, diced (for the tomato salsa)
- 1 tbsp fresh basil, chopped (for the tomato salsa)
- ¼ red onion, finely chopped (for the tomato salsa)
- 1 tbsp olive oil, (for the tomato salsa)
- 1 tsp red wine vinegar, (for the tomato salsa)
Serves 2
Makes 6 fritters
Total time required 20 mins
- Preparation time: 2 mins
- Cooking time: 18 mins