Making any kind of fritter/burger is a really good way to get veg into your system without just having it as a side dish. These little cakes are really tasty and good for you, as well as being easy to make for a light lunch. For this recipe to work, you’ll need to have some sort of blender or processor. I personally use a handheld stick blender because that’s easier for me, but if you have a normal tabletop blender or processor the recipe will work just as well!
(makes 10 fritters)
260g tinned or frozen sweetcorn
handful sunflower seeds
2 spring onions
1 ripe avocado
1 red chilli
1tsp cayenne pepper
1 tsp cumin
6 tbsp plain flour
Roughly chop the spring onions and coriander and put in a large bowl or saucepan. It really doesn’t have to be neat as you’ll be blending this up later. Then add 3/4 of the drained sweetcorn, sunflower seeds, zest of the lime, cayenne, cumin and flour. Use your blender to blend until a smooth dough type mixture. Then use a wooden or metal spoon to mix in the remainder of the sweetcorn, I think that this creates a more interesting texture in the fritters and makes the edges more crispy when frying!
Cover your hands in flour and form the fritters by making plum sized balls of mixture, rolling them around in your hands and then flattening them until around 2cm thick. If the mixture is too sticky, add more flour until you’re able to create the fritters. Lay these out on a board while you make the avocado dip, there should be enough mixture for around 10.
Now you can start to make the dip, cut open your avocado lengthways, scoop out the flesh into a bowl and discard the stone. Finely chop the chilli and add to the bowl, then use a fork to mash up the avocado as much as you can. Then add the juice of 1 lime and a little splash of water and mix and mash the avocado until is has a soft, dropping consistency. Put the dip into a little dish and sprinkle with cayenne and fresh coriander.
Now heat around 2 tablespoons of olive oil in a large frying pan, then once the oil is very hot, add half of the fritters. Fry until golden brown on each side, then repeat with the rest. Serve hot or cold with the dip and have the leftover fritters in a wrap with cucumber or even reheat and enjoy with sweet chilli sauce!