Combine Sweetcorn with Avocado for a veggie breakfast recipe the kids will love. Leftovers make a great school lunchbox idea too.
Ingreadient:
- 2 ripe avocados, peeled, deseeded and chopped
- 1 tbsp lime juice
- 1/4 cup coriander leaves
- 3 fresh corn cobs, kernels removed (approx. 320g)
- 125g plain flour
- 1 tsp baking powder
- 1 tsp ground cumin
- 2 tsp salt flakes
- 1/2 red onion, finely chopped
- 4 tbsp coriander leaves, chopped
- 2 eggs, plus 1 egg white
- 80g Western Star Unsalted Butter, chopped
- Sour cream, to serve (optional)
Direction:
- Place the egg white into a separate medium bowl and whisk until soft peaks form. Set aside. Place the remaining fritter ingredients in a large bowl. Mix until well combined, and then gently fold in the whisked egg white
- In a non-stick fry pan, heat 1/4 of the butter over a medium high heat. Cook until the butter begins to foam.
- Add heaped tablespoonfuls of batter into the pan, and cook for 3-4 minutes on each side or until golden. Remove the fritters from the pan, and cover on a plate with a tea towel to keep warm. Repeat in batches with the remaining butter and batter
- Serve the fritters warm with a generous spoonful of the smashed avocado and sour cream
