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

Serves 4-6


  • 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


  1. Heat pan on medium, saut├ę 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


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