- 3 sweet potatoes, cut into wedges
- 4tbsp Cajun seasoning
- 2tbsp rapeseed oil
- ½ x 25g pack flat-leaf parsley, finely chopped
- 400g frozen sweetcorn, thawed
- 4 spring onions, sliced
- 60g self-raising flour
- 2 eggs, beaten
- 3tbsp crème fraîche
- 2tbsp sweet chilli jam
- 1 avocado, peeled and sliced
- 60g pack rocket
- 1 red chilli, thinly sliced (optional)
- 1 lemon, cut into wedges
Preheat the oven to 220C/200C Fan/Gas 7.
On a large baking tray, toss together the sweet potato, 1tbsp of the Cajun seasoning and 1tbsp of the oil. Roast for 35-40 mins until tender and golden. Toss through most of the parsley, reserving a little.
Meanwhile, mix together the sweetcorn, spring onions, flour, eggs and remaining Cajun seasoning.
Heat the remaining oil in a nonstick frying pan over a medium setting and, when the oil starts to shimmer, add spoonfuls of the sweetcorn batter to the pan, working in batches. Fry for 2-3 mins on each side until the batter has cooked. Keep warm on a plate lined with kitchen paper until you’ve used all the batter – you should have 12 fritters.
Mix together the crème fraîche and chilli jam and sprinkle with the reserved parsley.
Serve the fritters with the avocado, rocket, red chilli and lemon, with the crème fraîche on the side.