Lime and chilli sweetcorn fritters with roasted tomatoes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Transform a tin of sweetcorn into these crispy traybaked fritters for a cheap, easy vegetarian brunch, lunch or dinner. The simple tomato sauce is made in the oven at the same time. Do buy cherry tomatoes on the vine if you can, they have a wonderful flavour when roasted.
By Rukmini Iyer
Ingredients
For the fritters
- 340g tin sweetcorn, drained
- 3 spring onions, finely sliced
- 1 fresh chilli, finely chopped
- 75g/2¾oz plain flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 tsp sea salt flakes
- 1 lime, zest and juice
- 100ml/3½fl oz natural yoghurt
- 1 free-range egg, beaten
To serve
- 300g/10½oz cherry tomatoes on the vine
- 1 tbsp olive oil
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
Mix together the fritter ingredients in a large bowl to make a thick batter. Drop heaped tablespoons of the batter onto the lined baking tray and flatten into round cakes. Bake for 30 minutes or until brown and crisp.
Take a large piece of foil, about the same size as a chopping board, and put the tomatoes on their vines, the oil and the remaining salt into the middle of the foil. Fold up into a parcel and place on a separate baking tray. Bake for 30 minutes.
Tip the cherry tomatoes into a bowl (leaving the liquid behind) and mash with the back of a fork to form a thick sauce. Taste and adjust the salt if needed. Serve alongside the hot fritters.
