GLUTEN FREE/VEGETARIAN: MAKES 8-10

These are great hot or cold. When using fresh corn, simply steam before cutting the kernels off. Serve with fresh salsa and avocado.

• Olive oil (or coconut oil)
• 1 onion, finely chopped (or if you're in a hurry, just some spring onion to throw into the mix)
• 2 garlic cloves, finely chopped
• 800gm tinned corn kernels (or fresh to equal approx 4 corn cobs)
• 2 tablespoons fresh flat leaf parsley, finely chopped (or whatever fresh herbs you have around and like - currently I'm using basil)
• 2 tablespoons cornstarch
• 2-3 tablespoons golden corn flour
• 2 eggs
• Salt and freshly ground black pepper to taste

Heat 1 tablespoon olive oil in a frying pan. Add the onion and garlic, and sauté for 3-4 minutes, or until just soft. (If I'm really busy, I just chop up spring onion and add it to the mix and leave this step, and the garlic, out all together.) Combine all ingredients in a bowl and stir together well.

Heat approx 2 tablespoons olive or coconut oil in a frying pan over medium heat. To make each fritter, put approx 3 tablespoons of the mixture into the pan (don't be tempted to flatten them too much) and cook for 4-5 minutes on one side. It is important that the heat is high enough to create a good sizzle, without being so high that it cooks the outside before the inside is ready. Turn over and cook for a further 4-5 minutes. Remove and drain on a paper towel.