One of my favourite summer recipes is sweetcorn fritters, which go amazingly with mashed avocado and tomato salsa. Tomatoes really are the superfood of the summer. They’re bursting with lycopene, which gives them their beautiful red colour, and has got wonderful benefits for our skin, helping to protect against sunburn, as it has the ability to block UV light. Carry on munching those tomatoes throughout the summer season!
Makes 6 sweetcorn fritters, serves 2
250g uncooked corn kernels
1 garlic clove, crushed
big pinch of salt
½ tsp ground coriander
½ tsp ground cumin
½ tsp smoked paprika
½ tsp baking powder
2 spring onions, chopped
3 tbsp chopped fresh coriander
3 tbsp porridge oats
1 tbsp coconut oil
1 avocado, pitted, peeled and sliced
1 lime, cut into wedges
For the tomato salsa
½ red chilli, deseeded and finely chopped
1 beef tomato, diced
1 tbsp chopped fresh basil
¼ red onion, finely chopped
1 tbsp olive oil
1 tsp red wine vinegar
pinch of salt
Place three quarters of the corn in a food processor along with the eggs, garlic and salt. Blend until smooth.
Add the rest of the corn, the spices, baking powder, spring onions, fresh coriander and oats, and process for 10 seconds. Then pour the fritter mixture into a bowl.
Melt the coconut oil in a small frying pan over a medium heat. Pour 2 tablespoons of mixture into the pan to form a fritter. Fry for 3 minutes on one side, then flip over and cook for another minute until cooked through.
Transfer to a plate. Repeat with the rest of the mixture to make 6 fritters.
To make the salsa, mix all the ingredients together in a small bowl.
Serve the fritters with slices of avocado, the salsa and wedges of lime to squeeze over.
This recipe is taken from A Year of Beautiful Eating by Madeleine Shaw, published 20th April 2017 by Trapeze in Hardback and eBook, priced £20/£10.99