Loaded Mexican Corn Fritter Bowl

While the rice is cooking, thinly slice the spring onion. Roughly chop the coriander. Finely chop the tomato and cucumber. Drain the sweetcorn. In a medium bowl, combine the tomato, cucumber, white wine vinegar, 1/2 the spring onion, 1/2 the coriander and a drizzle of olive oil. Season with salt and pepper. Just before serving, stir to combine.

Scoop out the flesh of the avocado, then add to a second medium bowl and roughly mash with a fork. Add the reserved pinch of garlic and season with salt and pepper. Mix well, then set aside.

SPICY! The spice blend is hot, use less if you are sensitive to heat. In a large bowl, combine the sweetcorn, shredded Cheddar cheese, remaining spring onion, remaining coriander, the Mexican Fiesta spice blend (see ingredients), plain flour, egg and milk. TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. Add a heaped tablespoon of the fritter mixture and flatten into a patty using a spatula. Repeat with the remaining mixture, without crowding the pan, and adding extra olive oil as needed. Cook, in batches, until golden and cooked through, 4-5 minutes each side. Transfer to a plate lined with paper towel. You should get 4-5 fritters per person.