Crispy sweetcorn nuggets with sweet chilli sauce

MAKES 18-20 READY IN 20 MINS

360g sweetcorn (from around 3 cobs)

1tsp baking powder 6 spring onions,

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finely chopped 30g Chipotles en

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Adobo, chopped 3 garlic cloves,

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crushed 30g coriander leaves, finely

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chopped Juice of 2 limes 120g

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chickpea flour 1tsp ground cumin 1tsp

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allspice 1tsp brown sugar Rapeseed

● ● oil, for frying TO SERVE Crème

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fraîche or vegan crème fraîche alternative Smoked harissa paste

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Coriander leaves

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1 Cut the corn from their cobs using a sharp chopping knife. Place half the sweetcorn in a food processor and blitz for 20–30 secs. Mix this with the rest of the corn in a large bowl.

2 Add the rest of the ingredients apart from the oil and season generously with salt and pepper. You will need at least 1tsp of sea salt.

3 Pour enough of the oil into a pan or wok so that it is at least 5–7cm deep. Bring to a temperature of 160–180C.

Test a little of the mixture – it should sizzle and start to brown in 20–30 seconds. If it burns or cooks too quickly, turn the heat down and allow the oil to cool for a few minutes.

4 Shape spoonfuls of the mixture and fry in batches of 5–6 depending on the size of your pan. Fry for about 2 mins until pale golden all over. Serve with the crème fraîche, salsa or harissa paste and a sprinkle of coriander leaves.