Tangy Leek and Corn Fritters with Lime Mayo

Course: starter or lunch Skill level: easy Makes: 10 fritters Vegan

2 leeks, chopped finely

3 cloves garlic, chopped finely

1 red chilli, chopped finely

1 cup sweetcorn

1½ cups chickpea flour (or plain flour) ½ lime, juice only

1 tbs olive oil

Salt and freshly ground black pepper, to taste

For the Dressing:

½ lime, juice only

1 tbs plant-based mayonnaise (alternatively use vegan soured cream or vegan crème fraîche)

1 Add the chopped fresh ingredients and sweetcorn to a food processor along with the chickpea flour or plain flour, lime juice and olive oil. Season to taste, then pulse for around 20 seconds until a sticky texture forms.

2 Leave for around 5 minutes for the flour to absorb the moisture.

3 Wet your hands slightly and begin to form each fritter – you’re aiming for around the size of a palm.

4 Add the fritters to a piping hot non-stick frying-pan and fry on each side for around 5 minutes. Alternatively, bake the fritters instead. Simply place on a baking tray and bake at 180 deg. C. for around 30 minutes, turning over after around 20 minutes.

5 To make the dressing, mix the lime juice with the vegan mayonnaise, soured cream or crème fraîche.

6 Serve the fritters with the mayonnaise and lime dressing.