Sweetcorn Fritters by Annabel Karmel

198g / 7oz tin sweetcorn, drained

100g / 4oz wholemeal flour

1 teaspoon baking powder

2 large eggs

3 tablespoons sweet chilli sauce

4 spring onions, roughly chopped

Handful of basil, chopped

10 cherry tomatoes, roughly chopped

100g /4oz grated halloumi cheese

Sunflower oil for frying

Blend 100 g/4 oz of the sweetcorn in the bowl of a food processor, or in a mixing bowl with a stick blender, until finely chopped.

Combine the flour, baking powder and eggs in a bowl. Whisk in the sweet chilli sauce and finely chopped sweetcorn. Add the remaining ingredients including the remaining whole, unblended sweetcorn kernels. Season to taste (if using).

Heat a little oil in a frying pan. When hot, fry heaped tablespoonfuls of the fritter mixture for 1–2 minutes on each side until golden and cooked through. Transfer to kitchen paper.