Sweetcorn and Broad Bean Fritters

Sweetcorn and Broad Bean Fritters

These colourful fritters are unbelievably delicious. They give you the impression of being substantial and really rather naughty, but leave you feeling light and bright.

serves 2

2 large eggs

100g (3 1/2oz/scant 2/3 cup) frozen sweetcorn, defrosted and drained

115g (3 3/4oz) frozen baby broad (fava) beans, defrosted and drained

50g (2oz/1/3 cup) rice flour

2 tbsp finely chopped coriander (cilantro)

1 bird’s eye chilli (Thai chilli), deseeded and finely chopped

Juice of 1 lime

1/4 tsp Himalayan pink salt Freshly ground black pepper

Sunflower oil, for sautéing

For the dressing

2 tsp white miso

1 tsp agave syrup

1 tsp lemon juice

To make the dressing, whisk the ingredients together and set aside.

To make the fritters, whisk the eggs in a large bowl and add the sweetcorn and broad (fava) beans. Add the flour and stir well to combine. Add the coriander (cilantro) and chilli with the lime juice, season with the salt and plenty of black pepper, and stir in.

Heat a little sunflower oil in a large frying pan and, working in batches, cook spoonfuls of the mixture on both sides, until golden. Depending on the size you want, use 1 or 2 tablespoons of mixture for each fritter.

Serve the fritters with the Feta, Cucumber and Spinach Salad (see next recipe) and accompanied with the dressing.

NUTRITIONAL NUGGET

Sweetcorn is one of the highest sources of vitamin D – so not only do they look sunny, they are!