Sweetcorn fritters with chipotle sauce

Step by Step

Step 1

Pierce the tomatoes a couple of times with the tip of a knife. Put the sweetcorn and tomatoes in a large saucepan, cover with plenty of just-boiled water and cook for 1 minute. Lift out the tomatoes and cook the sweetcorn for 8 minutes more, until the kernels are tender. Drain and leave to cool slightly.

Step 2

Peel away the tomato skins and chop the flesh, including the seeds. Put the tomatoes into a small saucepan with the chipotle paste and ½ the onion, then cook for 12 minutes, stirring frequently, until thick and pulpy

Step 3

Hold the sweetcorn vertically on a large plate, then cut it from the cores with a sharp knife. Transfer to a bowl with the pancake mix, milk alternative, coriander, the remaining onion and a good pinch of salt. Mix well.

Step 4

Heat the oil in a large frying pan. Place about ¼ of the mixture (a large spoonful), into the pan and flatten slightly. Add 3 more spoonfuls, keeping them separate, then cook gently for 3 minutes until golden underneath. Turn using a fish slice and cook for 2 minutes more. Scatter the watercress and avocado onto plates, top with the fritters and chipotle sauce and serve.

Ingredient

Onion

1 1
Olive oil

1 tbsp 0.5 fl. ozs
Cooks' ingredients chipotle paste

1 tsp 1 tsp
Classic vine tomatoes

3 3
Avocado

0.5 0.5
Essential sweetcorn

2 2
Coriander

1 pack 1 pack
Milk alternative

75 mls 75 mls
Freee gluten free pancake mix

60 grams 0.13 lbs
Watercress

1 pack 1 pack

Sweetcorn fritters with chipotle sauce

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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