Name: Sweetcorn and spinach fritters
Prep time: 40 min
Total time: 40 min
Yield: 15 servings
Cuisine: Child Favourites
Ingredients: 375 g spinach; 15 ml butter; 5 ml fresh chillies 573; 3 spring onions sliced; 10 ml garlic cloves, crushed; 10 ml green chilli crushed; sweetcorn off the cob; 375 ml flour self-raising; 180 ml milk; 3 eggs extra-large, whisked; 45 ml fresh basil finely chopped; 45 ml fresh mint finely chopped; 120 ml parmesan cheese grated; 120 ml feta cheese crumbled; sea salt and freshly ground black pepper; olive oil for shallow frying; 2 avocado smashed; lemon juice only; salt and freshly ground black pepper to taste; Tabasco sauce; 2 tomatoes diced; red onion halved; 1 handful coriander; 1 green chilli chopped; sea salt and freshly ground black pepper

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Ingredients (25)

375 g	spinach
15 ml	butter
5 ml	fresh chillies — 573
3	spring onions — sliced
10 ml	garlic — cloves, crushed
10 ml	green chilli — crushed
	sweetcorn — off the cob
375 ml	flour — self-raising
180 ml	milk
3	eggs — extra-large, whisked
45 ml	fresh basil — finely chopped
45 ml	fresh mint — finely chopped
120 ml	parmesan cheese — grated
120 ml	feta cheese — crumbled
	sea salt and freshly ground black pepper
	olive oil — for shallow frying

GUACAMOLE:

2	avocado — smashed
	lemon — juice only
	salt and freshly ground black pepper — to taste
	Tabasco sauce

SALSA:

2	tomatoes — diced
	red onion — halved
1 handful	coriander
1	green chilli — chopped
	sea salt and freshly ground black pepper

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Method:

Wash the spinach and roughly chop it into smaller chunks.

Heat a pot with the butter and olive oil over medium heat. Throw in the spinach, spring onions, garlic, chilli and stir, allowing to steam for 4-5 minutes until wilted and soft.

Season with salt and pepper. Remove from the heat. Allow it to cool and squeeze out any excess moisture.

In a mixing bowl, whisk the cooled spinach mixture with the corn, flour, milk, eggs , basil, mint, Parmesan and black pepper and together.
Season well with salt and pepper.

In a clean pan, heat the olive oil over medium heat.

Place a generous heaped tablespoon of the mixture into the pan, turning a few times until both sides are golden brown.
Place on paper towel to drain off any excess oil.

For the guacamole, combine your avo, lemon juice, Tabasco, salt & pepper.

For the salsa combine the tomatoes, red onion, coriander and chopped fresh green chilli. Season with salt and pepper.

Make an impressively beautiful stack by placing a fritter down on the plate, topping with a dollop of guacamole, a spoon of salsa and topping with a fritter again – repeat for as many as you like (or until your stack can’t stand anymore!) and top with some fresh herbs.

Recipe reprinted with permission of Served Fresh. To see more recipes, click here.