@rimmersimon’s SWEETCORN FRITTERS WITH AVOCADO AND CHORIZO SALSA Serves 4 100g spicy chorizo, chopped 2tbsp vegetable oil to fry Ingredients for the sweetcorn fritters- 300g tinned sweetcorn, drained 1⁄2 red onion, peeled and very thinly sliced 1tsp smoked paprika 1tsp chilli flakes 40g plain flour 40g polenta 3 medium free-range eggs, beaten Ingredients for the salsa- 2 ripe avocados, de-stoned and chopped 4 spring onions, chopped 1 red chilli, finely chopped 4 fresh tomatoes on vine, deseeded and chopped 1 lime, zested and juiced 2tbsp fresh coriander, chopped 2tbsp fresh mint, chopped Method for the sweetcorn fritters- Heat a frying pan and add the oil, once hot add the chorizo and cook until its crispy, remove the chorizo from the pan but leave the oil in the pan to fry the fritters. Remove from the heat. Place the drained sweetcorn, onion, smoked paprika, chilli flakes, flour, polenta and then the eggs into a large bowl and mix well. If the mixture is too dry, add a little water and mix again. Shape the mixture into 10-12 fritters on a lined baking tray. Heat up the frying pan that has the chorizo oil in and place the fritters into the pan and shallow fry for 2-3 minutes each side on medium heat (you might need to add a little extra oil to the pan). Remove from the pan and drain on a plate with kitchen roll. Method for the salsa- Mix all of the ingredients together and add the fried chorizo. To serve- Place the sweetcorn fritters onto a serving plate along with the salsa.