Corn fritters with chargrilled cherry tomatoes and avocado salsa

Instructions

1 In a pan heat oil and cook the onion and garlic until softened. Add to the basic fritter mix. Add the remaining ingredients and combine.

2 Heat oven to 180°C. Place tomatoes on a baking tray, spray with oil and cook for 15 minutes or until softened.

3 Heat a non-stick pan with spray oil and place over a medium heat. Place 2-3 spoonfuls (depending on the size of your pan) in a pan and cook for 2-3 minutes either side. The fritters should be firm, slide around the pan and small bubbles should appear on the surface.

4 Turn over. The underside should be golden brown. Cook for a further 2 minutes. Remove from the pan. Repeat with remaining fritters.

5 Mix salsa ingredients together. Sprinkle cherry tomatoes with pepper or chilli flakes.

6 Serve fritters, topped with the salsa and cherry tomatoes on the side. Garnish with coriander.