Spiced sweetcorn and potato fritters with guacamole recipe

Peel and coarsely grate the potatoes onto a clean tea towel, squeeze out as much water from the flesh as you can, then transfer to a bowl.

Stir though the sweetcorn, chilli sauce, lime zest, most of the coriander, the chilli, flour and half the beaten egg. Season well. Pour the oil into a large frying pan to about 0.5cm in depth over a medium heat.

When hot, add large tablespoonfuls of fritter mixture and press down gently with a spatula. Cook on one side for 2 minutes or until golden brown, crispy and set, then carefully flip and cook for 2 minutes more. Remove, set aside and repeat with the remaining mixture (it will make about 6 fritters in total).

Meanwhile mix the guacamole with a squeeze of lime juice and stir through the remaining coriander. Divide the fritters between 2 plates, dollop with guacamole and serve with the lime wedges.