THAI CORN FRITTERS

Linda was a big sweetcorn fan, enjoying it fresh off the cob in the height of summer. By using frozen or canned corn, you can make these flavour-packed fritters at any time of the year. Perfect for lunch with a crisp green salad or as a starter – or as a great addition to a weekend brunch. Whether fresh, frozen or canned, sweetcorn contains plenty of fibre and is rich in vitamins.

Serves 4

400g frozen or tinned sweetcorn

1tbsp milled flax seeds

3tbsp hot water

110g white spelt flour

¼tsp dried chilli flakes or

1 fresh red chilli, deseeded and chopped 1tsp ground cumin

1tsp ground coriander

1 small red onion, peeled and very finely chopped

2 medium garlic cloves, peeled and crushed 3tbsp chopped fresh coriander

1tbsp soy sauce or tamari

90ml unsweetened plant-based milk of your choice

Vegetable oil, to fry

To serve

Chopped coriander Lime or lemon wedges Sweet chilli sauce

Defrost the sweetcorn, if using frozen, or drain and rinse if using tinned. Put the flax seeds in a large mixing bowl with the hot water, stir and set aside for 5 minutes. Add all the remaining ingredients, except the oil, and mix it well.

Cover the base of a large non-stick frying pan with a thin layer of vegetable oil and place over a medium-high heat. Place heaped tablespoons of the batter into the pan and gently flatten into discs, taking care not to overcrowd the pan – you’ll need to cook these fritters in batches.

Fry for 3-5 minutes on each side until crisp and deeply golden brown. Transfer to a plate lined with kitchen paper, sprinkle with a little salt and keep them warm in a low oven while you fry the rest.

Serve immediately with a little more coriander scattered over the top, lime or lemon wedges and some sweet chilli sauce on the side.