Sweetcorn Fritters, Black Bean Salsa and Avocado

Ingredients

• 1 Avocado
• 8 ½ oz Black Beans
• 6 tbsp Chickpea Flour
• 1 handful Fresh Cilantro
• 2 cloves Garlic
• 1 Lime
• 1 tbsp Mexican Spice Mix
• 1 Red Onion
• 4 ¼ oz Baby Plum Tomatoes
• 5.29 oz Sweetcorn (Drained)
• 1 Apollo Lettuce

Instructions

1. Finely chop or crush the garlic. Finely dice the red onion.
2. Heat a large frying pan with 1/2 tbsp oil on a medium heat. Fry three-quarters of the onion for 5 mins, until softened. Add the garlic and Mexican spice mix in the final 2 mins, allowing them to cook through. Set aside.
3. Drain the sweetcorn. In a bowl, mix the sweetcorn and chickpea flour with the softened onion and garlic. Add 2-3 tbsp cold water and season with black pepper (the mixture will be thick but should come together-you don’t want it too wet).
4. Heat the same frying pan with 1 tbsp oil on a medium heat. Place 1-2 tbsp sweetcorn mix into the pan to form a fritter. Repeat with the remaining batter, frying the fritters for 3-4 mins on each side, until golden brown. It may take a couple of batches to cook them all.
5. Meanwhile, make the salsa. Drain the black beans, cut the baby plum tomatoes into quarters and roughly chop the cilantro leaves. Add the black beans, baby plum tomatoes, remaining red onion (to taste) and half the coriander to a large bowl. Squeeze in the juice from half a lime, season with black pepper and mix well.
6. Peel and de-stone the avocado; roughly mash with the back of a fork. Squeeze in lime juice (to taste) and season with black pepper.
7. To serve, divide the salad leaves between plates. Top with the black bean salsa and place the sweetcorn fritters on top. Serve alongside the smashed avocado and scatter over the remaining coriander.