Sweetcorn Fritters with balsamic salsa and sliced avocado

BRUNCH

Another week, another recipe! Despite lock-down, I am loving trailing and developing new recipes to share with you so you can make new and exciting meals in your homes while you are also in lock-down!

This week I am sharing my sweetcorn fritter recipe, with a side of simple but delicious balsamic salsa and sliced avocado. This is perfect for a breakfast, lunch or brunch meal. It also is a refreshing and light meal as the seasons have changed more into spring and the days are getting longer and warmer!

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Serves: 2 - 6 Fritters. Cooking Time: 25 minutes

INGREDIENTS

For the sweetcorn fritters

• 250g sweetcorn (either from a tin or defrosted from frozen)

• 2 eggs

• 1 garlic clove

• 1/2 tsp black pepper

• 1 small onion (finely diced)

• 1 tsp ground coriander

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp baking powder

• 3 tbsp porridge oats

• 1 tbsp coconut or olive oil

For the sides

• 1 avocado

• 2 salad tomatoes (diced)

• 1/2 small red onion (finely diced)

• 1 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1/2 tsp garlic granules

• 1 tsp dried parsley leaf or a handful of fresh parsley is available

METHOD

1. Place three quarters of the sweetcorn, eggs, garlic and black pepper in a food processor. Blend until smooth.

2. Add the rest of the sweetcorn, the spices, baking powder, onions and oats into a bowl and mix together. Then add the egg mixture and combine well.

3. Melt the coconut oil in a frying pan over a medium heat. Pour 2 tablespoons of mixture into the pan to form a fritter. Fry for 3-4 minutes on one side, then flip over and cook for another minute until cooked through. Repeat with the rest of the mixture to make 6 fritters.

4. To make the salsa, mix all the ingredients (tomato, red onion, olive oil, balsamic, garlic granules, parsley) together in a small bowl.

5. Serve the fritters with slices of avocado and the balsamic salsa. Enjoy!

Happy Baking!

Ruth xxx