Sweetcorn fritters with tomato salsa and avocado

MAKES 6

250g uncooked corn kernels 2 eggs

1 garlic clove, peeled and crushed pinch sea salt

½tsp ground coriander

½tsp ground cumin

½tsp smoked paprika

½tsp baking powder

2 spring onions, chopped

3tbsp fresh coriander, chopped 3tbsp porridge oats

1tbsp coconut oil

1 avocado, peeled and sliced

For the tomato salsa

½ red chilli, deseeded and finely chopped

1 beef tomato, diced

1tbsp fresh basil, chopped

¼ red onion, peeled and finely chopped

1tbsp olive oil

1tsp red wine vinegar

To serve

1 lime, cut into wedges

Place three quarters of the corn kernels in a food processor with the eggs, garlic and salt. Blend until smooth. Add the rest of the corn, all the spices, baking powder, spring onions, fresh coriander and porridge oats then process for 10 seconds. Pour the fritter batter into a bowl.

Melt the coconut oil in a small frying pan over a medium heat. Pour 2 tablespoons of batter into the pan to form a fritter. Fry for 3 minutes on one side, then flip and cook for a further 1 minute until cooked through. Transfer to a plate. Repeat with the rest of the batter to make 6 fritters.

To make the tomato salsa, combine all of the ingredients together in a bowl.

Serve the fritters with slices of avocado, the salsa and wedges of lime to squeeze over.