Sweetcorn & leek fritters with asparagus & avocado
5 min Prep, 25 min Cook
These delicious crispy sweetcorn and sautéed leek fritters are served with creamy avocado, tender asparagus and sweet roasted tomatoes.
Preheat the oven to 200C / gas mark 6. Finely chop or crush the garlic and finely slice the leek, discarding the root.
Heat 1/2 tbsp oil in a pan and fry the garlic and leeks for 5 mins until softened. Set aside.
Trim the asparagus. Place the cherry tomatoes and asparagus on a baking tray and drizzle with 1/2 tbsp oil and a pinch of sea salt. Place in the oven for 10 mins.
Meanwhile, drain the sweetcorn. In a bowl, mix the sweetcorn, chickpea flour and smoked paprika with the softened leeks and garlic. Add 2-3 tbsps cold water and season with sea salt and black pepper. Form the mixture into 6 fritters about 1cm thick.
Heat 1 tbsp oil in a large frying pan and fry the fritters for 3-4 mins either side until golden brown.
Meanwhile, peel and de-stone the avocado and cut into thick slices.
To serve: place the rocket on two plates, arrange the sweetcorn and leek fritters on the leaves, and serve alongside the sliced avocado, the roasted asparagus and tomatoes. Drizzle over the juice from the lime.
Serving Size 0 g
|Amount Per Serving|
|Calories 445 cals||22%|
|% Daily Value*|
|Kilojoules 2939.5 kJ||22%|
|Fat 28 g||43%|
|Sodium 0 mg||0%|
|Carbohydrate 43 g||14%|
|Protein 12 g||24%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|