Corn & green bean cakes with avocado & chilli jam

Nutrition: per serving

• kcal353
• fat20g
• saturates4g
• carbs35g
• sugars8g
• fibre5g
• protein9g
• salt0.8g

Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce
Ingredients

• 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
• 4 spring onions, chopped
• 50g green bean, chopped into 1cm pieces
• 1 red chilli (deseeded if you don't like it too hot), finely chopped
• large handful coriander leaves
• 100g self-raising flour
• 2 large eggs, beaten
• 85ml milk
• 2 small avocados, diced juice of 1 lime
• 2 tbsp vegetable oil
• 250g jar Tracklemans chilli jam

Method

1. Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
2. Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.