I love the beautiful colours of this dish. Great to take to work for lunch the next day.

Serves 4-6

Ingredients

• 1 small sweet potato grated
• 3 cobs corn, kernels removed
• 3 spring onions sliced finely
• 1 bunch coriander, sliced finely (using only the root and stem of the coriander keeping the leaves aside)
• Bunch leafy greens
• 2 tsp of cumin powder (added at the end)
• Ghee to fry
• Salt and pepper
• 1.5 cups of Besan flour
• 1 tsp of baking powder
• 1 cup of water
• 50ml olive oil
• 25ml balsamic vinegar
• 20ml maple syrup

Method:

1. Heat pan on medium, sauté sweet potato, corn in ghee (not browning, slightly sweating) for 3-4 minutes season with salt and pepper.
2. Remove from heat, add coriander & spring onion to pan, stir thoroughly, tasting to adjust seasoning if needed. Then set aside.
3. Combine besan flour, baking powder, water, olive oil in a high-speed blender or food processor to make a batter.
4. Combine batter with sweet corn mix, add the cumin.
5. Heat a pan on medium/high heat with ghee, ladle 1/3 cup at a time per fritter onto the pan.

Avocado salsa

• 2 large ripe avocadoes
• 1 tsp cumin powder
• Salt and pepper
• 1/4 cup freshly chopped coriander leaves
• juice 1/2 lime

Method

1. Mash all ingredients in a bowl, taste to adjust seasoning, serve with corn fritters, drizzle of dressing and salad greens.

Enjoy!