These slightly spicy organic sweetcorn and carrot fritters came about when I had some leftover tinned sweetcorn. The chilli, garlic and spring onions really add a great flavour; the cumin compliments the carrot, and the turmeric adds more brightness to the colour.

Makes 6, or more if you create smaller ones.

You'll need:

100g drained sweetcorn, or equivalent in frozen or fresh.

2-3 smallish carrots, grated. I peeled mine as they were fairly old.

4-5 spring onions, finely chopped.

2 cloves of garlic, crushed.

100g flour, I like this one by Marriages as it's light but has some wholemeal fibre in too.

1 tsp baking powder.

2 organic eggs.

1/2 tsp salt.

1 tsp each of ground cumin and turmeric.

1/2 red chili, finely chopped (leave out any seeds if you like it milder).

Oil to bake.

How to:

Simply mix everything well in a bowl, except the oil. Spoon out into 6 fritters (I used a very heaped dessert spoon for each one) on baking paper, drizzle with oil, and bake for about 30mins on 220c, turning once about half way through. I like to serve them with Thai sweet chilli sauce and a beer! Happy Weekend!