Makes 10 fritters

Ingredients

• 1 cup (250ml) sweetcorn

• 2 leeks 

• 3 cloves minced garlic 

• 1 red chilli finely chopped 

• 1 tbsp olive oil 

• Squeeze ½ lime 

• 1 and ½ cups chickpea flour (or plain flour)

• Pinch pepper

• Large pinch salt

  For the dressing:

• Squeeze ½ lime

• 1 tbsp plant based mayonnaise (alternatively use vegan soured cream or creme fraiche)

Method

1. Finely chop the leeks, chilli and garlic.

2. Add the chopped fresh ingredients and sweetcorn to a food processor along with 1½ cups flour, lime, olive oil and pinch of salt and pulse for around 20 seconds until a sticky texture forms.

3. Leave for around 5 minutes for the flour to absorb the moisture.

4. Slightly wet your hands and begin to form each fritter – you’re aiming for around the size of a palm. 

5. Add the fritters to a piping hot non-stick pan and fry on each side for around 5 minutes.

6. Option – you can bake the fritters instead. Simply place on a baking tray and bake at 180ºC for around 30 minutes, turning over after around 20 minutes.

7. Serve with the mayonnaise and lime dressing.

Credit: @lucy_and_lentils for British Leeks