Ingredients
For the fritters
25g/1oz leeks, chopped
50g/1¾oz sweetcorn
2 free-range eggs
100g/3½oz self-raising flour
milk, to mix
25g/1oz butter
For the salsa
½ red pepper
1 garlic clove, chopped
3 tbsp coriander, chopped
1 tsp white wine vinegar
40ml/1½fl oz olive oil
Method
1. For the fritters, in a bowl mix the chopped leeks with the sweetcorn. Add the self-raising flour, eggs and milk to form a thick batter.
3. In a large frying pan melt the butter. Add spoonfuls of the batter and cook for one minute on each side until golden.
4. For the salsa, in a bowl mix the red pepper with the garlic, coriander, white wine vinegar and olive oil.
5. Serve the fritters with the salsa on the side.
