Sweetcorn Fritters with mango chutney
Spicy sweetcorn fritters with sweet mango chutney
Makes 2 small portions.
Time: 40 minutes.
Sweet meets spicy with crispy baked sweetcorn and a sweetly refreshing mango chutney. Subtle hints of chilli and ginger add a bit of extra spice to this delicious and filling combination.
For the fritters:
1 courgette
sea salt
100g canned sweetcorn
40g cornflour
75g chickpea flour
1/2 tsp bicarbonate of soda
3 1/2 tbsp vegetable stock
1 tbsp tomato puree
2 tbsp chopped spring onion
freshly ground black pepper
olive oil
For the chutney:
1/2 mango
1 red onion
2.5cm piece of fresh root ginger
1 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp demerara sugar
1 tsp mild curry powder
2 tbsp lemon juice
pinch of chilli powder
To make the fritters, grate the courgette finely and mix in a bowl with 1.2 tsp salt. Leave to drain in a sieve. Drain the sweetcorn, put this in a bowl and crush some of the kernels with a fork.
Mix the cornflour, chickpea flour and bicarbonate of soda in a bowl using a whisk or fork.
Stir together the stock, tomato puree and spring onions. Add this to the flour mixture.
Squeeze as much liquid as you can out of the courgette before adding it to the flour mixture with the sweetcorn.
Work everything together to create a dough like consistency. Season with salt and pepper and divide into six portions. Shape each portion into a small flat cake.
Heat a tablespoon of oil in a pan and fry the fritters in batches over a medium heat until golden brown on both sides. Leave to drain on kitchen paper.
To make the chutney, peel the mango, remove the stone and finely chop the fruit. Peel the onion and ginger, chop both finely.
Heat the oil in a small pan and sauté the onion and ginger.
Add the mango, vinegar, sugar, curry powder, lemon juice, chilli powder and 2 tbsp water. Simmer for about 5 minutes, stirring continuously until the mixture is slightly mushy but still with distinct chunks of fruit.
Decant into a warm, clean screw-top jar. Seal firmly and leave to cool.