Sweetcorn fritters with crispy chorizo & mango & avocado salad

Ingredients

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Sweetcorn

  Sweetcorn, No Added Sugar or Salt - Tesco

  100g

• Mangos

  Raw

  100g

• Onions

  Cooked, boiled, drained, without salt

  50g

• Flour

  Pan Searing - Wegmans

  2 tablespoons or 21g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 tbsp or 15g

• Coconut oil

  ½ tbsp or 7g

• Chorizo

  Daniele

  35g

• Avocados

  Florida, raw

  100g

• Limes

  Raw

  ½ fruit or 34g

Directions

1. Make the salsa. Scoop out the avocado, cut into cubes. Finely chop the red onion, mango and red chilli - remove the seeds if you don't like ti hot. Scrape everything into a bowl, squeeze over the lime juice and season with salt & pepper to taste.
2. Slice the chorizo.
3. Crack the egg into a large bowl. Mix in the drained sweetcorn, self-raising flour, milk and big pinch of salt and pepper. Whisk together to form the fritter batter.
4. Heat two frying pans over medium to high heat. Melt a dot of coconut oil in one of the pans and spoon the rest into the other. Into the pan with the dot of coconut oil, chuck in the chorizo - fry, stirring occasionally, until crisp.
5. Meanwhile into the pan with the most oil, spoon in the fritter mix to make four fritters, using the back on your spoon to flatten them slightly. Fry for 2 mins on each side until golden brown and transfer to a plate.
6. Spoon the chorizo over the sweetcorn fritters. Serve with the mango and avocado salsa. From Joe Wick , The Body Coach, Recipe Plan.