Sweetcorn fritter with summer tomato salsa, crunchy slaw and leaves
Ingredients
326 g of sweetcorn, (drained, for the fritters)
1 bunch of spring onions, sliced
40 g of coriander, finely chopped
2 eggs
0.25 red cabbage, thinly sliced
0.25 white cabbage
2 carrots, julienned
1 fennel, very thinly sliced
3 limes, juice and zest of 2, juice of 1slaw
1 tbsp of mayonnaise
500 g of mixed tomatoes, diced
1 red chilli, finely chopped
1 banana shallot, finely chopped
1 clove of garlic, grated
120 g of mixed salad leaves
2 jalapenos, finely chopped
1 tsp of cumin
1 tsp of ground coriander
1 tsp of sweet smoked paprika
180 g of plain flour
180 ml of milk
1 tbsp of olive oil
15 g of coriander
1 tbsp of greek yoghurt, plus extra to serve
4 servings
Calories~538 kcal
Protein~19 g
Carbs~84 g
Fat~16 g
Fiber~14 g
Sugar~19 g
Total recipe
Calories~2,150 kcal
Protein~75 g
Carbs~335 g
Fat~65 g
Fiber~55 g
Sugar~75 g
Method
Step 1
To make the fritters, mix the corn, spring onions, coriander, jalapeno, spices and flour together in a large mixing bowl. Crack in the eggs and beat into the mix, then slowly add the milk until you get a thick batter. Season and set aside.
Step 2
In another mixing bowl, toss together the cabbage, carrot and fennel, then add the zest and juice of 2 limes, the yoghurt and the mayonnaise. Mix well and season.
Step 3
For the salsa, combine the remaining lime juice, tomatoes, chilli, shallot, garlic and fresh coriander in a bowl.
Step 4
Heat the splash of olive oil in a large frying pan. When hot add a spoonful of the sweetcorn mix to the pan and fry over a medium heat for 3-4 mins each side. Repeat until al the mixture is used, keeping the cooked fritters warm. You should be able to make 10-12 fritters.
Step 5
Serve a fritter or three alongside some summer salsa, slaw, mixed leaves and a little Greek yoghurt.
