Mexican Corn Fritters with Salsa and Avo

Ingredients

• ½ cup self-raising flour

• ¼ tsp salt

• 2 eggs, whisked with a fork

• 400g tin creamed corn

• 400g tin corn kernels, drained

• Pinch ground coriander

• 2 avocados

Salsa

• 1 tin chopped tomatoes

• ½ red onion, finely diced

• ½ cucumber, diced

• Juice of 1 lemon

• 2 Tbsp fresh coriander, chopped (or 2 tsp ground)

• Pinch of chilli flakes (optional)

Instructions

1. Sift flour and salt into a mixing bowl.

2. Add in beaten eggs and creamed style corn. Fold in whole corn kernels and coriander.

3. Heat 1 Tbsp olive oil in a frying pan over medium heat. Place spoonfuls of the corn fritter mixture into the pan and cook for 3-4 minutes until bubbles appear. Turn and cook the other side for another 3-4 minutes until golden and cooked through. Add more oil in between batches if needed. Keep warm in the oven.

4. Mix salsa ingredients together in a bowl.

5. Serve corn fritters topped with salsa and sliced avocado.

Makes 15 fritters.