For a twist on the traditional sweetcorn fritter.

3/4 cup of plain flour

1 egg (free range if possible)

440g can creamed sweetcorn

 can whole corn kernels

2 tablespoons chia seeds

4 -6 kale leaves (chopped)

1 pinch chilli flakes (more if you like it hot)

salt and pepper to taste

oil 

METHOD

• Place flour, salt and pepper in a bowl.
• Add the egg.
• Add both tins of corn and chilli.
• Mix till WELL combined.
• Add chia seeds.
• Add kale.
• Oil large flat plan and cooking over a medium heat til golden.
• Serve with salad and sauce of your choice.

I served my fritters with Lisa’s Carrot and Cumin dip and dry toasted sunflower seeds.