1. Good Organic Gardening - January-February 2016

COOKING WITH JOANNA RUSHTON | Sweet corn
Star ingredient: Sweet corn
Corn & Chive Fritters
with Avocado Salsa
Makes 8 fritters
Ingredients
• 500g raw sweet
corn kernels, about
3 ears of corn
• 4 organic eggs
• Pinch sea salt &
freshly ground
pepper
• 1 bunch chives,
chopped
• 1 red capsicum,
finely chopped
• ½ leek, finely sliced
• 1 heaped tbsp
coconut flour
• 1 heaped tbsp
almond meal
• Ghee or coconut
oil, for frying
Method
1. Combine half the corn kernels with eggs,
salt and pepper in food processor or highperformance
blender. Process for 1 min or until
corn has broken up and forms a batter with
eggs. Transfer to bowl.
2. Fold in remaining corn kernels, chives,
capsicum, leek, coconut flour and almond meal
to form a batter.
3. Heat 2 tablespoons of ghee or coconut oil in
a frying pan over a gentle heat.
4. Drop 2 tablespoons of mixture per fritter
into pan and cook in small batches for 4 mins
each side or until firm and golden.
5. Serve with avocado salsa and green leaves.
Avocado salsa
Roots of bunch of coriander
1 green chilli, chopped (seeds in if
you like it hot)
1 large clove garlic, minced
Juice 1 lime
2 avocados, mashed
½ Spanish onion, diced
2 tomatoes, chopped
Celtic sea salt & pepper, to taste
Handful chopped coriander leaves
1. Using a mortar and pestle, pound
coriander roots with chilli, garlic and
lime juice until a fine paste.
2. Mix paste through mashed avocado,
then add onion, tomato, salt and
pepper, and coriander leaves. Mix
well. Can be stored in a sealed glass
container in the fridge for up to 3 days.
86 | Good Organic Gardening