Packed full of healthy raw ingredients and plenty of summer flair this colourful corn salsa can be added to a multitude of dishes, enjoyed as a lovely side (ideal for a BBQ!) or enjoyed solo over some green leaves for a healthy salad. I had it in my head that I wanted to have it with something crispy and the idea of a sweet potato fritter seemed appealing.
In an attempt to healthify fritters (definitely not a word but you know what i mean), I thought baking them may just work…it did, sort of…they were delicious and lightly crispy but very light and little delicate. I think next time I’ll make a mash first and maybe try a parsnip and sweet potato combo for some added “weight”.
super summer salsa, with sweet potato and courgette baked fritters
2 ears of corn, corn cut from cobb
1/2 red onion – finely diced
1 small/medium avocado, diced
about 14 organic vine cherry tomatoes (large tomatoes will work too, about 3)
1/2 red pepper, diced
good pour of extra virgin olive oil (about 1/4 cup)
1/2 red chilli (mild heat – remove seeds), very finely chopped
small handful of fresh coriander, finely chopped
1/2 clove of garlic, crushed
juice of 1/2 lime
2 sweet potatoes, peeled and grated
1 courgette, grated
freshly ground pepper and sea salt
For the salsa
Pretty basic this one: just combine all the chopped and diced ingredients in a bowl. In a separate bowl combine all the dressing ingredients, and season to taste. Add dressing to salsa and mix…..you know the drill!
For the ‘fritters’
– Preheat oven to 200°c/ gas mark 6.
– Bring a pot of water to the boil and add your grated sweet potato – simmer for 1-2 minutes to blanch and lightly soften.
– Drain and rinse with cold water. Using your hands combine blanched sweet potato with grated courgette, squeeze the mix and drain off any water that comes away (if you eat eggs, at this point I would recommend adding a beaten egg to help bind your mix).
– Season with salt and pepper.
– On an oiled cookie sheet/baking tray spoon handfuls of the mix forming patties and gently flattening.
– Bake in the oven for 20 minutes. Flip with a spatula. Bake on the other side for an additional 20 minutes, or until golden brown and crispy.
Ideally serve on a bed of organic leaves. Leaves first, then fritter, topped with plenty of salsa and finish with a drizzle of olive oil and some fresh black pepper. Enjoy!
adaptions and additions:
There are so many variations on how to execute this salsa and feel free to add in whatever you may have – sun dried tomatoes would make a nice addition, as would some crunchy sprouts.
Try grilling the corn for a added summer bbq feel or serve with a dollop of hummus on top.