Sweetcorn Lemongrass and Ginger Fritters

Remove the tough outer layer and end of the lemongrass stick. Chop as finely as you can. Finely slice the coriander stalks and roughly chop the leaves. Finely chop your spring onions.

Add the coriander stalks and lemongrass to a bowl. Grate in your ginger, add the drained sweetcorn, spring onions, flour, milk, cayenne, 2 beaten eggs and a generous amount of salt and pepper. Beat well to form your sweetcorn batter.

Pour a drizzle of oil into a non stick frying pan. Dollop four fritters into the pan, using up half of the batter. Fry on a medium heat for 2 minutes on each side. Transfer to a baking tray and repeat with the remaining batter. Keep all the fritters warm in the low heat oven.

Cook for 3 minutes on a medium heat, you want it to be a rolling boil rather than spluttering. To check if it’s done, just gently lift the egg with a slotted spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat. Repeat with the remaining eggs.

Slice and fry the halloumi in the pan you used for your fritters until golden and crisp.

Assembly time. Place two sweetcorn fritters on each plate. Top with the smashed avo, halloumi and poached egg. Sprinkle over a little cayenne, the coriander and serve with the lime wedges. Enjoy!