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Sweetcorn polenta fritters with sweet chilli and avocado
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50g self-raising flour
1⁄2 tsp salt
100ml whole milk
1⁄2 lime, zest and juice
326g can sweetcorn, drained
2 salad onions, finely chopped
handful coriander, leaves and stalks separated and chopped
3-4 tbsp vegetable oil
1 avocado, diced
1 jalapeno chilli, finely sliced
1-2 tbsp sweet chilli sauce
1. Mix the polenta, flour and salt. Beat the egg and milk, then whisk into the mixture until smooth. Stir in the lime zest, sweetcorn, salad onion and chopped coriander stalks.
2. Heat 1-2 tbsp oil in a large frying pan, add tablespoons of the mixture and fry for 2-3 minutes on each side; drain on kitchen paper and keep warm in a low oven while you fry the rest, adding more oil if needed.
3. Mix the avocado, lime juice, jalapeno and coriander leaves. Season and pile onto the fritters; drizzle with the sweet chilli sauce.
Typical values per serving:
This recipe was first published in November 2016.