Ingredients

• 1 large free-range egg
• 75g/2¾oz self-raising flour
• 198g tin sweetcorn
• undrained
• 2 spring onions
• trimmed and finely sliced
• 1 long green or red chilli
• finely chopped and seeds removed
• if preferred
• 25g/1oz fresh coriander leaves
• finely chopped
• ½ tsp flaked sea salt or ¼ tsp fine salt
• freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 4 tbsp natural yoghurt
• 2 tsp sweet chilli dipping sauce
• 2 vines cherry tomatoes
• to serve
• mixed leaves
• to serve
• lime wedges
• for squeezing
• 75g/2¾oz red cabbage
• very finely shredded
• 1 carrot
• peeled and roughly grated
• 2 spring onions
• trimmed and finely sliced
• ½ lime
• juice only

Directions

• Break the egg into a bowl and add the flour and 2 tablespoons of water. Beat with a wooden spoon until smooth and thick. Stir in the sweetcorn with the liquid contents of its tin and add the spring onions
• chilli
• coriander
• salt and lots of pepper. Mix well.
• Heat half of the oil in a large
• non-stick frying pan. Gently drop 3 large spoonfuls of sweetcorn batter into the pan
• keeping the fritters about 2–3cm/¾–1¼in apart. Flatten slightly with the back of a spoon. Cook over a medium–high heat for 3–4 minutes
• or until the surface of each fritter looks dry and set and the base is lightly browned.
• Turn over with a spatula and cook on the other side for a further 2–3 minutes
• or until lightly browned and cooked through. Transfer to a warmed plate
• lined with kitchen paper. Add the remaining oil to the pan and cook the remaining 3 fritters in the same way.
• While the fritters are cooking
• mix the yoghurt with the chilli sauce. For the slaw
• mix together the cabbage
• carrot
• spring onions and lime juice in a small bowl. Serve the fritters with the chilli-yogurt dip
• slaw
• tomatoes
• mixed leaves and lime wedges for squeezing over the top.