Corn & Chorizo Fritters with Chipotle Lime Sauce

3-4 tbsp The Good Oil extra virgin rapeseed oil

150g chorizo sausage, finely chopped

2 cups corn kernels (fresh, frozen, or canned)

4 spring onions, finely sliced

100g feta, crumbled

2 tbsp jalapeño slices, finely chopped (remove seeds for less heat, if preferred)

2 tbsp fresh coriander, chopped

2 eggs

¾ cup milk

1¼ cups self-raising flour

1 ripe avocado, quartered

Salt & pepper, to taste

3 tbsp mayonnaise

3 tbsp sour cream

2-3 tsp chipotle sauce (adjust to taste)

Juice of ½ lime

Pinch of salt

In a large mixing bowl, whisk together the eggs and milk. Add the flour along with a good pinch of salt and pepper, and whisk to form a thick, pourable batter.

Fold through the chorizo, corn, spring onions, feta, jalapeño and coriander until everything is evenly combined.

Heat 2-3 tablespoons of oil in a large frying pan over medium heat. Working in batches, drop in heaped spoonfuls of the batter and flatten slightly. Cook for 2-3 minutes on each side, or until golden and cooked through. Transfer to a paper towel-lined plate. Add a little extra oil to the pan between batches if needed.

While the fritters are cooking, whisk together the mayonnaise, sour cream, chipotle sauce, lime juice, and a pinch of salt until smooth.

Stack the warm fritters on plates with a wedge of avocado, and drizzle generously with the chipotle lime sauce. Garnish with extra sliced spring onion if you like.