Jess Shand's Carrot & Sweetcorn Fritters, Guac & Mango'ed Ketchup
We teamed up with Jess Shand, better known as @eatnourishandglow to create a delicious recipe for our #humbleheroes series. Jess has created the ultimate fresh and summery brunch, made up of seasonal gut-feeding veggies, topped with limey guacamole ,and drizzled with our DELISH Mango’ed Ketchup.
Ingredients
Recipe makes (6 fritters)
- 2 medium sized carrots (grated)
- 200g can sweetcorn (rinsed + dried)
- 2 spring onions (finely chopped)
- 1 eggs
- 2tbsp flour
- Handful coriander leaves
- Pinch sea salt + pepper
- 1tbsp extra virgin olive oil to cook with
- Magic ingredient: LEON Mango’ed Ketchup
Ingredients for the guacamole:
- 1 avocado
- 1 spring onion
- Juice of 1 lime
- Handful coriander
- Pinch sea salt + pepper
- Drizzle extra virgin olive oil
- Optional: chilli flakes
Method
- Grate the carrots and using a clean towel or kitchen paper pat-dry to remove moisture now rinse sweetcorn and pat dry
- Add carrots and sweetcorn to a big bowl along with the finely chopped spring onion, egg, coriander, sea salt + pepper. Mix well and leave to stand for 5 minutes.
- In the meantime, prep the guacamole: mash the avocado, chop the spring onion + coriander and roughly combine in a bowl with the lime juice, olive oil, sea salt + pepper
- Heat 1tbsp olive oil in a pan on medium heat. Scoop out a handful of the mixture and shape into fritter patties and cook until golden and crisp using a spatula to flatten them down (this makes them extra crispy!)
- Serve with a dollop of guacamole on top drizzled with the magic ingredient, LEON Mango’ed ketchup
