Sweetcorn Fritters with Smashed Avocado (v)

Delicious as a light dinner or a super brunch or lunch, you can also add a green salad and pair them with poached eggs.

Divide the fritters among plates. Top with the smashed avocado, sour cream dressing and extra coriander.

TO SERVE:

½ cup plain flour ½ teaspoon baking powder

1 teaspoon each sea salt, smoked paprika and cumin seeds

¼ cup chopped coriander, plus extra to garnish

1 large egg, size 7

2–3 tablespoons milk

1½ cups corn kernels (or kernels from 2 large corn cobs)

olive oil for cooking

TO SERVE

Smashed Avocado (see recipe below)

Sour Cream Dressing (see recipe below)

Put all the dry ingredients, along with the coriander, in a large bowl and combine.

Whisk the egg and 2 tablespoons of milk together, then stir into the dry ingredients until well mixed. Add the corn and, if the mixture is really thick, stir in the remaining milk.

Heat a little oil in a sauté pan and cook spoonfuls of the mixture over a medium heat for about 3 minutes until cooked through. Drain on kitchen towels and keep warm in a low oven.

SERVES 4