Sweetcorn And Feta Fritters

Ingredients

• 600 g (4 cups) frozen sweetcorn, defrosted (or canned corn, drained)
• 2 large eggs
• 1 clove garlic (crushed)
• small bunch fresh coriander (1/2 cup cilantro)
• 60 ml (1/4 cup) milk (plus extra as needed)
• 150 g (1 + 1/4 cups) plain flour
• 50 g (1/3 cup) cornmeal
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 2 spring onions (scallions) (thinly sliced)
• 1 red chilli (de-seeded and finely chopped)
• 150 g (5.5oz) feta cheese (crumbled)
• olive oil for frying
• sliced avocado and fried eggs to serve

Instructions

1. 1

   Place about two-thirds of the sweetcorn, the eggs, garlic, fresh coriander and milk in a large bowl and use a stick blender to blend it until everything is finely chopped, but not smooth. (You can pulse everything in a food processor if you don't have a stick blender).

2. 2

   Add the flour, cornmeal, baking powder, salt, cumin, coriander and paprika and mix well. It should be a thick, but not stiff batter. If it is too stiff then add a drop more milk until it is the right consistency.

3. 3

   Mix in the spring onions, chilli and the reserved sweetcorn then finally stir in the crumbled feta.

4. 4

   Heat 1 Tbsp olive oil in a frying pan over a medium-low heat. Dollop heaped spoonfuls of batter into the oil and spread them out a little. Cook for a couple of minutes until the underside is golden brown then carefully flip the fritters over and cook for a couple of minutes on the other side until golden.

5. 5

   Keep the fritters warm in a low oven while you cook the rest. Serve with sliced avocado and fried eggs. The cooked fritters can be covered and refrigerated for up to a couple of days once they have cooled. Re-heat in a low oven when needed.