Mindful Chef’s Sweetcorn & Leek Fritters With Roasted Tomatoes


Lightly sautéed leek adds bite to these fritters, while chickpea flour binds the ingredients together. Tinned sweetcorn works well, but if you’d rather use a fresh ear of corn, try chargrilling it first, which will give the crispy fritters a satisfying smoky flavour

• 2 garlic cloves
• 1 leek
• Coconut oil
• 140g asparagus
• 120g baby vine tomatoes
• 120g drained sweetcorn
• 6 tbsp chickpea flour
• 1 tsp smoked paprika
• 1 avocado
• 60g rocket
• Juice of 1 lime
• Sea salt and black pepper

1 Preheat the oven to 200°C/gas mark 6.
2 Finely chop or crush the garlic and finely slice the leek, discarding the root. Heat ½ tablespoon of oil in a pan and fry the garlic and leeks for 5 minutes, until softened. Set aside.
3 Trim the asparagus. Place the cherry tomatoes and asparagus on a baking tray and drizzle with ½ tablespoon of oil and a pinch of sea salt. Bake in the oven for 10 minutes.
4 Meanwhile, drain the sweetcorn. In a bowl, mix the sweetcorn, chickpea flour and smoked paprika with the softened leeks and garlic.
5 Add 2–3 tablespoons of cold water and season with sea salt and black pepper. Form the mixture into 6 fritters, each about 1cm thick.
6 Heat 1 tablespoon of oil in a large frying pan on a medium–high heat and fry the fritters for 3–4 minutes on each side, until golden brown.
7 Meanwhile, peel and de-stone the avocado and cut into thick slices.
8 To serve, place the rocket on plates, arrange the sweetcorn and leek fritters on top, and serve alongside the sliced avocado, roasted asparagus and tomatoes. Drizzle over the juice from the lime.

Recipe taken from Mindful Chef Eat Well, Live Better: The number 1 healthy eating book of 2017, by Myles Hopper and Giles Humphries. Published by Century, RRP £20. Purchase from Amazon, here and to find out more about Mindful Chef, visit: https://www.mindfulchef.com

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