A simple tomato sauce is served with these corn fritters.

Recipe (salt free, oil free):
Serves 3,
Onion finely chopped – 1
Tinned tomatoes blended – 1 tin (400g)
Sweetcorn in water, drained – 1 tin (325g)
Frozen peas – 5tbsp
Garlic cloves sliced – 2
Spelt flour – 150g
Buckwheat flour – 50g
Semolina – 50g
Baking powder – 1tsp
Cajun spice – 2tsp
Smoked paprika – 1tsp
Garlic powder – 1tsp
Nigella seeds – 1tsp
Balsamic vinegar – 1tbsp
Water – 150ml
Fresh coriander chopped – 30g

Cajun spice mix:
Coriander cumin powder – 4tbsp
Paprika – 2tbsp
Dried oregano 1tbsp

Make the Cajun spice mix by mixing the spices together.
Saute the onion and garlic in water for 5 minutes. Add the tinned tomatoes, balsamic vinegar and the fresh coriander. Simmer for 20 minutes.
Mix together the flours, semolina, baking powder, Cajun spice, smoked paprika, garlic powder and nigella seeds. Add the sweetcorn and peas. Pour in the water. Mix everything together to make a batter. If the batter is too thick, add some extra water. Heat a frying pan. Put a few spoonfuls of the batter into the dry pan to make each fritter. Cook on a medium heat for 3 to 4 minutes on each side until both sides are golden. Serve with the tomato sauce.

Original recipe:
Corn Fritters with Tomato, Avocado and Lime by Waitrose