Delicious served with a fresh salad for brunch, lunch or dinner, as below, or as part of a summer barbecue spread, these crispy fritters will be a hit with everyone who tries them.
- 2 garlic cloves
- 1 leek
- Coconut oil
- 140g of asparagus
- 120g of baby vine tomatoes
- 120g of drained sweetcorn
- 6 tbsp of chickpea flour
- 1 tsp of smoked paprika
- 1 avocado
- 60g of rocket
- Juice of 1 lime
- Sea salt and black pepper
- Preheat the oven to 200°C/gas mark 6.
- 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.
- 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.
- Meanwhile, drain the sweetcorn. In a bowl, mix the sweetcorn, chickpea flour and smoked paprika with the softened leeks and garlic. 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.
- 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.
- Meanwhile, peel and de-stone the avocado and cut into thick slices.
- 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 courtesy of Mindful Chef Eat Well, Live Better by Myles Hopper and Giles Humphries (Century, £20)