Corn Fritters with Avocado Salsa

Serves 2.

Ingredients

For the fritters:

• 4 corn on the cobs, cooked and with the corn sliced off the husk OR a can of tinned sweetcorn, drained
• 2-3 shallots, diced
• 2 tbsp gram flour
• A small handful of fresh coriander, chopped
• A small handful of fresh mint, chopped
• Juice of 1/2 lime
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 20 ml oat milk
• A pinch of Malden salt and pepper
• 2 tbsp rapeseed oil

For the salsa:

• 1 avocado, scooped and cut into cubes
• 1 red onion
• 2-3 radishes, sliced vertically from a mandolin
• A handful of mint, chopped
• Juice of 1 lime
• 1 tbsp red wine vinegar
• A pinch of malden salt

Method:

1. Add your ingredients to a food processor and blitz until combined, but not too smooth. Take a tablespoon of the mixture and form into into a ball, before flattening it with your hand to form a patty.
2. Heat a tbsp of rapeseed oil in a frying pan on high heat and add your patties to fill the pan. Leave to cook for 5 minutes before flipping over. The fritters should be golden brown and crispy on each side. Cook in batches, adding a tbsp of oil each time.
3. Make your salsa but mixing all the ingredients together.
4. Serve by plating your fritters first before topping with the salsa, with an extra squeeze of lime.