Prep
10 MIN
Cook
30 MIN
Ingredients
16
cherry tomatoes
1 tbsp
olive oil
1
large free range egg
80 g
plain flour
1 1/2 tsp
baking powder
60 ml
milk
1/4 tsp
paprika
280 g
sweetcorn, tinned or frozen and thawed
1 tbsp
chives
1 tsp
olive oil
2 tsp
Heinz Smokey Bacon Ketchup, plus extra to serve
1
ripe avocado
Instructions
Step 1
Preheat the oven to 160c fan and line a baking tray with parchment, lay on the tomatoes and drizzle with the olive oil, bake for 20 minutes until juicy and collapsed.
Step 2
While the tomatoes cook, make the fritters. Add all the ingredients to the bowl of a small blender, reserving 80g of the sweetcorn. Blend into a rough batter, stir through the remaining corn.
Step 3
Warm a large nonstick frying pan over a medium heat. Cooking two fritters at a time, spoon 2tbsp of batter for each fritter into the pan. Once bubbles start to appear, flip the fritters over and cook for a further 2 minutes until fluffy and golden.
Step 4
Remove from the pan and continue with the remaining batter. Allow the fritters to cool slightly while you mash the avocado using the back of a fork.
Step 5
Plate up serving two fritters per portion topped with some mashed avocado, 4 roasted tomatoes and a dollop of Smokey Bacon Ketchup.