• 2 spring onion
• small handful coriander
• 1 tomato
• 1 cucumber
• 1 tin sweetcorn
• drizzle extra virgin olive oil
• 1/2 tsp apple cider vinegar
• 1 avocado
• 50g cheddar cheese (or alternative)
• 1/2 cup buckwheat flour
• 1 egg (free-range)
• 2 1/2 Tbsp almond milk (or alternative)
• 2 dollop sour cream (if using)
• Olive oil for frying
• Salt and pepper for seasoning

‍

1. Prepare the salsa - roughly chop the coriander, finely dice the tomato, cucumber, finely chop the garlic, and thinly slice the spring onion
2. Drain the sweetcorn
3. In a medium bowl combine a drizzle of extra virgin olive oil and apple cider vinegar, season with salt and pepper, then throw the tomato, cucumber, 1/2 the spring onion, and 1/2 the coriander in the bowl
4. Make the simple guacamole - remove the flesh of the avocado and place in a bowl, mash with a fork, add the garlic, and season with salt and pepper, mix well
5. Grate the cheese into a medium bowl, add the drained sweetcorn, remaining spring onion, and coriander, flour, egg, and milk, combine
6. Bring a frying pan to medium - low heat with a decent drizzle of olive oil
7. Add a large spoonful of fritter mix to the pan and flatten using your spatula repeating as many times as your frying pan will allow in one go
8. When browned, flip and cook the other side - approximately 5 minutes each side
9. Divide the corn fritters on to the plates, add the salsa, guacamole and a dollop of sour cream (if using)
10. Enjoy!

‍