Sweetcorn Fritters with Avocado Salsa!

This easy recipe is delicious and packs a serious nutritional punch! The children in our Kindergarten room experimented with this recipe recently, and it was a crowd favourite. Bonus points for sneaking a few extra veggies into the batter for the picky eaters!

Sweetcorn Fritters with Avocado Salsa

Ingredients:

• 1 kg fresh corn kernels

• 250 g flour

• 4 eggs

• 1 capsicum finely diced

• 2 red onions, chopped finely

• 1 bunch coriander leaves

• 2 teaspoon baking powder

• Sea salt

• Freshly ground black pepper

• Oil for frying

Avocado Salsa:

• 2 ripe avocados, stones removed and diced

• 4 firm Roma tomatoes

• Dash tabasco sauce optional

• ½ cup (15 g) coriander leaves

• Sea salt

• 2 tablespoons lime or lemon juice

• Freshly ground black pepper

• 2 tablespoon finely chopped spring onions

Method:

1. Place the 500 grams corn, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.

2. Place in a large bowl, add whole corn and capsicum and stir to combine.

3. Heat 1 tablespoon of the vegetable oil in a non-stick pan over a medium to high heat.

4. When the oil is hot, drop 2 heaped tablespoons of mixture into egg rings in a pan.

5. Cook in batches for 1 minute each side.

6. Drain on paper towels and keep warm in the oven.

7. Cook the rest of the cakes.

To make the salsa:

1. Place all the ingredients except avocado in a bowl and stir very gently to combine.

2. Gently place avocado on top. Do not stir as it breaks up.

3. Spoon onto plate and avocado will mix through.