Sweetcorn Lemongrass and Ginger Fritters

Step 1.

Remove the tough outer layer and end of the lemongrass stick. Chop as finely as you can. Finely slice the coriander stalks and roughly chop the leaves.

Step 2.

Using a fork, smash the avocados in a bowl, add 3/4 of the coriander leaves. Season with salt, pepper and lime juice to taste.

Step 3.

Add the coriander stalks and lemongrass to a bowl. Grate in your ginger, add the drained sweetcorn, flour, milk, cayenne, 2 beaten eggs and a generous amount of salt and pepper. Beat well to form your sweetcorn batter.

Step 4.

Put the oven on low and get a deep pan of water on the heat to boil.

Step 5.

Pour a drizzle of oil into a non stick frying pan. Dollop four fritters into the pan, using up half of the batter. Fry on a medium heat for 2 minutes on each side. Transfer to a baking tray and repeat with the remaining batter. Keep all the fritters warm in the low heat oven.

Step 6.

Egg time. Carefully crack two of your eggs into two glasses. With a fork or a whisk, create a little whirlpool in the water. Pour the eggs into the water, not into the centre of the whirlpool but on the edge. Using your fork and the water, fold the egg whites over the yolk - the egg should form a nice little ball.

Step 7.

Cook for 3 minutes on a medium heat, you want it to be a rolling boil rather than spluttering. To check if it’s done, just gently lift the egg with a slotted spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat. Repeat with the remaining eggs.

Step 8.

Slice and fry the halloumi in the pan you used for your fritters until golden and crisp.

Step 9.

Assembly time. Place two sweetcorn fritters on each plate. Top with the smashed avo, halloumi and poached egg. Sprinkle over a little cayenne, the coriander and serve with the lime wedges. Enjoy!