HAM AND CORN BRUNCH FRITTERS

The perfect dish to use up the last of the Christmas ham.

2¼ cups corn kernels (about 3 fresh cobs worth)

2 spring onions, roughly chopped

⅓ cup coriander leaves

½ small red onion, roughly chopped

1 large green chilli, roughly chopped

finely grated zest 1 lime 1 large egg, size 7

⅓ cup self-raising flour 1 tablespoon cornflour sea salt and ground pepper

⅓ cup sliced ham

¼ cup neutral, high smoke-point cooking oil

TO SERVE

3/4 cup good-quality mayonnaise

1 teaspoon sweet smoked paprika

1 avocado, halved, sliced

18 freshly cooked asparagus spears

2 teaspoons finely chopped red onion

sliced green chilli lime wedges for squeezing

Put half of the corn kernels in a food processor with the spring onions, coriander, red onion, chilli, lime zest, egg, flour and cornflour. Season well and pulse to form a thick chunky paste. Tip into a bowl and mix through the ham and the remaining corn.

Heat the oil in a large frying pan and cook the fritters in batches, until golden on both sides.

TO SERVE: Whisk the mayonnaise and paprika together. Serve the fritters with avocado, asparagus, a little onion and chilli, and a good dollop of the mayo. SERVES 2-3