75g quick polenta
50g plain flour
1 tsp chipotle powder (or hot paprika)
½ tsp baking powder
100ml non-dairy milk
4 corn cobs, boiled and kernels shaved or 2 x 198g tins of corn, drained
4 spring onions, finely sliced
¾ tsp salt
Avocado, lime and coriander,
To make the corn fritters, mix all the ingredients together in a bowl. Heat a nonstick frying pan over a medium heat, add a tablespoon of oil and, when hot, scoop an eighth of the mixture into the pan, packing it down as much as you can. Do the same again with as many as you can comfortably fit in – you might need to do a couple of batches.
Press the fritters down gently to flatten them. Cook for three minutes, or until golden and crisp, then flip and cook for three minutes on the other side. Repeat with the rest of the batter.