Sweetcorn Red Pepper Fritters
[Vegan]

For the Fritters:

• 1 large courgette, grated (180-200g once grated)
• 1/3 cup (40g) chickpea flour
• 1/3 cup (40g) buckwheat or plain/GF flour
• 1 teaspoon hot smoked paprika
• 1 teaspoon ground cumin
• 2 garlic cloves, crushed
• 2 tablespoons nutritional yeast
• 1 teaspoon baking powder
• 1/4 cup (60ml) plant-based milk
• 2 tablespoons water
• 1 teaspoon apple cider vinegar
• 1 cup (160g) sweetcorn (drained weight, 1 small tin)
• 1 red pepper, small dice
• Salt and black pepper
• Oil, for frying

For the Avocado Tomato Salsa:

• 1/2 avocado, cubed
• 1/2 cup (100g) cherry tomatoes, chopped small
• 1 spring onion, chopped small
• 1/2 lime, juiced
• 1 tablespoon chopped fresh parsley

For the Sour Cream:

• 1/2 cup (100g) coconut yogurt
• 1/2 lime, juiced
• 1/4 teaspoon hot smoked paprika

To Serve:

• Seeds, lime wedges, extra herbs