Sweetcorn fritters are delightful little things which make a tasty brunch. They are so versatile, today I have done a Mexican type fritter, but you can also remove the spices and add chilli, coriander, spring onion and some thai red curry paste for thai sweetcorn fritters- served with sweet chilli sauce.

Recipe serves 4 people- with about 3 fritters each

For the fritters:

• 150g plain flour
• ¼ tsp baking powder
• Pinch of salt
• 1 heaped tsp ground coriander
• 1 heaped tsp ground cumin
• 1 heaped tsp ground paprika
• 1 green or red chilli (optional)
• 1 egg, beaten (if vegan, replace this with a few tsp of soy milk to bind the mixture)
• ½ lemon, juiced
• 4 corn on the cobs, cooked (easier in the microwave) and kernels removed
• 125ml water
• A handful of coriander, chopped and some extra to garnish

For the avo:

• 3 avocados, 2 mashed and 1 cut into slices
• Olive oil

For the tomatoes:

• 4 tomatoes, cut in half
• Olive oil
• 1 tsp oregano

To serve:

• Sriracha sauce (optional)
• Black sesame/ nigella seeds (optional)

Bacon, grilled (optional)

Method:

1. Switch the grill on. Put the tomatoes on a tray and drizzle with the olive oil and oregano. Season. Grill until soft.
2. Place all of the fritter ingredients in a bowl and mix well.
3. Heat a few tsp of oil in a shallow pan. Once the pan is hot add a few tbsp of the mixture- you can use a ladle or ice cream scoop to get it them the same size.
4. Cook for about 2 minutes, then flip. Cook for another 2 minutes until golden. Season.
5. Put the cooked fritters in a foiled tray and put in the grill for 5 minutes, along with the tomatoes, just to finish off, and keep warm whilst you make the avocado.
6. For the guacamole, mash the 2 avocados with the olive oil. Season.
7. Serve the fritters with the tomato, sliced avocado, guacamole and bacon, if using.
8. Sprinkle some black nigella or sesame seeds over the sliced avocado.
9. Dress the plate with the Sriracha sauce.