Cali Cali Sweetcorn Fritters with Chipotle Salsa

Lunch

Ingredients

50 ml Cali Cali baja chipotle salsa

360 g baby sweetcorn

100 ml full fat milk (we recommend Avonmore protein milk)

2 spring onions

100 g self-raising flour

0.5 red onion

1 egg

1 red chilli

1 handful coriander leaves

1 tbsp olive oil

100 ml greek style natural yogurt

100 g jalapeño peppers

1 small handful fresh mint

pinch salt & pepper

Directions

1. Place half the corn in a blender with the milk and blitz until smooth, tip into a bowl and add the remaining corn, chopped spring onion, flour, egg, finely sliced chilli and half the chopped up coriander. Season and fold together to evenly combine.
2. Heat a large non-stick frying pan over a low to medium heat. Add one tablespoon of oil to the pan, swirl around and like you would pancakes, add a couple of tablespoons of the mix to the pan and flatten a little, repeat so you have three on the pan at once, cook for 2-3 minutes, flip and cook for another 2 minutes until golden. Add the rest of the oil to the pan and repeat with the remaining mixture to give you 6 fritters in total.
3. Ripple the chipotle salsa through the greek yogurt in a small bowl, dollop on top of the fritter stacks, top with a little red onion, jalapenos, mint and the remaining coriander. Serve any remaining chipotle creme fraiche alongside the fritters.

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