Waitrose and Partners
Sweetcorn fritters with chipotle sauce

Sweetcorn fritters with chipotle sauce

These delicious, crispy fritters make a surprisingly substantial supper dish, perfectly complemented by the hot, smoky flavour of the chipotle sauce.

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Gluten freeVeganHealthyLow in saturated fat
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins


  • 3 classic vine tomatoes
  • 2 Essential Sweetcorn
  • 1 tsp Cooks' Ingredients Chipotle Paste
  • 1 small onion, finely chopped
  • 60g Freee Gluten Free Pancake Mix
  • 75ml soya dairy-free milk alternative
  • ½ x 1 pack coriander
  • 1 tbsp mild olive oil or vegetable oil
  • ½ x 1 pack 80g bag watercress
  • ½ ripe avocado, cut into small cubes


  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.

  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

  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.

  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.

Cook’s tip

Freee Gluten Free Pancake Mix combines a mixture of flours including rice, potato, maize and chickpea flours. Use the rest of the pack in crêpes or American-style breakfast pancakes, using non-dairy milk alternatives (except oat-based alternatives) for vegan and gluten-free diets.


Typical values per serving when made using specific products in recipe


1,716kJ/ 410kcals



Saturated Fat












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