sweetcorn and leek fritters

Lightly sautéed leek adds bite to these fritters, while chickpea flour binds the ingredients together. Tinned sweetcorn works well, but if you'd rather use a fresh corn, chargrilling it first will give the fritters a satisfying smoky flavour.

serves 2 people

2 cloves of garlic
1 leek
Coconut oil
140g asparagus
120g baby vine tomatoes
120g tin of sweetcorn
6 tbsp chickpea flour
1 tsp smoked paprika
60g rocket
juice of 1 lime

Heat the oven to 180C (non-fan 200C).

Finely chop or crush the garlic and finely slice the leek, discarding the root.

Heat tbsp coconut oil in a pan and fry the garlic and leek for 5 minutes, until softened. Set aside.

Trim the asparagus, then place it with the cherry tomatoes on a baking tray and drizzle with ½ tbsp oil and a pinch of sea salt. Roast in the oven for 10 minutes.

Meanwhile, in a bowl, mix the drained sweetcorn, chickpea flour and smoked paprika with the softened leeks and garlic. Add 2-3 tbsp of cold water and season with sea salt and black pepper. Form the mixture into 6 fritters, each about 1cm thick.

Heat 1 tbsp oil in a large frying pan on a medium-high heat and fry the fritters for 3-4 minutes on each side, until golden brown.

Meanwhile, peel and destone the avocado and cut into thick slices.

To serve, place the rocket on plates, then arrange the fritters on top alongside the sliced avocado, roast asparagus and tomatoes. Drizzle over the juice from the lime.




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