Vege fritters with sweet chilli and sour cream

1 Place the flour, baking powder, buttermilk and the eggs in a large bowl. Whisk until smooth. Add the cheese, shallots, vegetables and broccolini. Season well with cracked black pepper and stir to coat all ingredients.

2 Heat the olive oil in a large non-stick frying pan or in a flat chargrill pan, and set over a medium-high heat. Then drop ¹⁄³ cupfuls of mixture into the pan, flatten slightly. Cook fritters in batches of three or four, for 2–3 minutes each side, or until golden and cooked through.

3 Stack three fritters onto each serving plate. Top with avocado, sour cream and sweet chilli sauce.