with smokey mayo and salsa

Here’s a bit of summery zing to fend off the shortening days. You can double the salsa and leave the leftover to ferment. Here used diced cucumber too just to use some up.

Ingredients

For the fritters:

• 3 cups fresh sweet corn kernels
• 2 cups cooked black turtle beans
• 1 red onion, sliced
• 2 cloves garlic, sliced
• 2 eggs
• 1 cup flour
• Handful of coriander chopped

For the smokey mayo

• 1 cup food processor mayo
• 1 Tbsp smoked paprika
• Harissa or chilli sauce to taste

For the salsa

• 2 cups tomatoes chopped into a fine dice
• 1 red onion, chopped into a fine dice
• 2 green capsicum, chopped into a fine dice
• 3 or 4 fresh jalapeños, chopped finely
• 4 cloves garlic, chopped finely
• Large handful coriander, chopped
• Lemon or lime juice to taste
• Salt to taste

Method

1. Coarsely mash the black beans with the back of a fork and whisk in the two eggs, salt to taste, the red onion and the flour
2. Stir the corn kernels and coriander through the mixture. Fry in batches in hot oil
3. For the salsa, stir together all the ingredients and taste for the best mix of lime, lemon and salt
4. For the smokey mayo, stir together all the ingredients
5. To assemble : Place 3 or 4 fritters per person on a plate, top with a dollop of smokey mayo and a large spoonful of salsa