Corn and Coriander Fritters with Avocado Salsa



Serves: 2, Prep: 10 minutes, Cooking: 5 -10 minutes.



2 cups fresh corn cob, cut of the cob

2-3 shallots (spring onions) finely chopped

2 tbsp coriander, finely chopped

1 garlic clove, crushed

2 large eggs

ΒΌ cup wholemeal self-raising flour

2 tbsp cottage cheese

1 tsp smoked paprika (optional)

Olive oil for pan


Ingredients for salsa:

1 avocado, skin and seed removed, mashed

5 small vine-ripened tomatoes, diced

1 lemon, juiced

1 bunch basil, finely chopped

salt and pepper



In a large bowl mix together the corn, shallots, garlic, eggs, flour, coriander, cottage cheese and smoked paprika.

Heat a large frying pan to a medium temperature and add a little olive oil. Drop large spoonfuls of the mixture and cook until golden brown on each side, 3-5 minutes. Remove and drain on paper towels.

In a medium bowl add the avocado, diced tomato, garlic, lemon juice, basil, salt and pepper.

Serve the cooked cakes with the salad either on top or on the side.