Chilli corn fritters with red pepper salsa

Chilli corn fritters with red pepper salsa

In this light and tasty combination, both mixtures can be made in advance, leaving the fritters to be cooked quickly at the last minute. You can use fresh corn cobs instead of frozen sweetcorn. Cook them well in boiling salted water, refresh in cold water and then remove the kernels with a sharp knife.

Serves 6

Core recipe

Points plan 1 pt per serving

150ml (1/4 pint) skimmed milk

1 small red chilli, seeded and finely chopped  

6 spring onions, finely chopped

450g (1lb) frozen sweetcorn, defrosted and drained

1 tablespoon dry semolina or polenta 

1 tablespoon chopped fresh parsley

salt and freshly ground black pepper

for the salsa

2 red peppers

6 spring onions

3 ripe tomatoes, skinned and seeded

zest and juice of 1 lime

1 tablespoon fresh coriander

salt and freshly ground black pepper

In a medium saucepan, combine the milk, chilli, spring onions and sweetcorn and bring to the boil.

Slake the cornflour with a little cold water and add to the pan, stirring continuously as the mixture thickens. Reduce the heat and simmer for 3–4 minutes.

Pour the mixture into a bowl and allow to cool, then refrigerate for 1 hour.

To make the salsa, cut the peppers in half and remove the seeds. Place, skin side up, under a preheated hot grill and leave until black and blistered. 

Immediately place them into a plastic food bag and tie it to make it airtight.

When the peppers are cold, carefully peel away the skin under a cold running tap. Dice the peppers and combine with the remaining salsa ingredients. Season to taste.

Preheat a non-stick frying pan. Drop tablespoon-size amounts of the corn fritter mixture into the pan and dry-fry for 2–3 minutes on each side.

Serve the fritters (allow 2 fritters per person) with the red pepper salsa and salad leaves.