Delicious corn fritters served with a colourful tomato salsa and avo. Healthy and easy to make for brekkie or a light dinner. Add some fried bacon for extra flavour.

INGREDIENTS

• 3 fresh corn cobs (kernels removed)
• 2 eggs
• 1/2 cup all purpose flour
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 shallot stems, finely sliced (white base only)
• Juice of half a lime
• Pinch of salt and pepper
• Butter (for cooking)

• 1 avocado (sliced into segments)
• 200 g punnet of small snacking tomatoes (colourful selection, red, orange, yellow)
• Juice of 1 lime
• ¼ cup coriander leaves (washed, leaves only)
• 1 left over shallot top (green part)
• 1 tablespoon olive oil
• Pinch of salt and pepper

METHOD

1. Combine 2/3 of the corn kernels with the eggs, flour, ground coriander and cumin, a pinch of salt and pepper and juice of half a lime into a food processor. Process until the mixture is well combined, stir in the shallots and the remaining corn kernels leaving them whole.
2. Heat a heavy base fry pan on medium heat, melt a little butter and add a descent dollop of the corn mixture (approx. 2 tablespoons). Once it has a golden brown colour on the under side flip it over with a spatula and cook the other side until golden. Repeat process for the remaining batter.
3. Thinly slice the shallot tops into thin matchstick lengths, submerge in a bowl of cold water and set aside (10 mins) while they curl up.
4. Slice the tomatoes in half then add to a medium bowl with the coriander leaves. Once the shallots have curled up into little curls, drain them and pat dry. Add them to the tomatoes along with the olive oil and lime juice and a pinch of salt and pepper to your taste. Gently stir to coat.
5. Serve the fritters stacked up on a plate with the tomato salsa spooned over the top and the avocado sliced into segments.

Makes: 6-8 fritters (or 10 small)
Takes: 30-35 minutes

Recipe & pics by Bonnie Coumbe | www.bonniecoumbe.com