Corn and red pepper fritters with avocado and dates (Under 600 calories, dairy-free and gluten-free)

These buckwheat fritters take only minutes to cook, and they pair well with creamy avocado and sweet dates.

Prep: 15 minutes Cooking time: 10 minutes

INGREDIENTS

2tbsp sweetcorn 60g (2oz) red pepper, finely chopped 2tbsp buckwheat flour, or other gluten-free flour Pinch of chilli flakes A few coriander leaves, finely chopped 1 egg, lightly beaten 1tbsp almond milk Sea salt and freshly ground black pepper 2 tomatoes 1tbsp olive oil ½ avocado 2 dates, pitted, and sliced Handful of flat-leaf parsley (optional) Lime wedges (optional)

THE PREP

1. Make the fritters by mixing the sweetcorn, red pepper, buckwheat flour, chilli flakes, coriander leaves, egg, and almond milk in a bowl.

Season with salt and pepper and set aside. 2. Cut a cross on the base of each tomato and put into a bowl of boiling water for 20 seconds. Transfer to a bowl of cold water, slip off and discard their skins, roughly chop them, and set aside.

Heat the olive oil in a non-stick frying pan over a medium heat, swirling it to coat the pan.

Add one tablespoon of the batter to the pan, then repeat to make four fritters, leaving a little space between each. 3. Leave them undisturbed for three minutes or until the underside starts to turn golden brown.

Use a spatula to carefully turn them, cooking the other side for the same time, or until golden brown. Transfer the fritters to a serving bowl, then add the tomatoes. 4. Peel, chop, and add the avocado, then the dates.

Sprinkle with the parsley and finish with lime wedges to squeeze over (if using).

THE BUILD

START with sweetcorn and red pepper fritters. Add in tomatoes, avocado, and dates. Finish with flat-leaf parsley and lime wedges.

NUTRITION PER SERVING

Calories 487; Total fat 32g; Saturated fat 6g; Cholesterol 214mg; Sodium 113g; Carbohydrates 32g; Dietary fibre 8g; Sugars 17g; Protein 13g