Sweetcorn Fritter with Mango and Sweetcorn Salsa

Baked sweetcorn fritters made with a light egg-white batter, served alongside a warm, simmered mango and chili salsa.

Vegetarian Lunch Mango Sweetcorn Fritters

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

112.5g

per serving

112.5 g total

Fat

24.6g

per serving

24.6 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Flour

tsp

Baking Powder

Dairy

piece

Egg Yolks

Free-range

Milk

Butter

Fruits

0.5

piece

Mango

Diced

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

Coriander

Other

piece

Egg Whites

Free-range

Vegetables

100

Sweetcorn

Half a tin

Sweetcorn

For salsa

0.25

piece

Red Chilli

Diced

Method

Preheat the oven to 220°C.

Whisk the flour, baking powder, egg yolks, milk, salt, and pepper into a stiff batter.

Whisk egg whites until stiff and fold them into the batter.

Fold the sweetcorn into the batter mixture.

Pour portions of batter onto a baking sheet and bake for 5 to 10 minutes until set.

Simmer butter, sweetcorn, chili, mango, and a splash of water for 5 minutes.

Stir the coriander into the salsa.

Serve the fritters on a warm plate with the salsa.