Tex-Mex Corn Fritters & Creamy Avocado Slaw

• Meanwhile, zest lemon to get a pinch, then cut into wedges. Thinly slice radish. Roughly chop coriander and baby spinach leaves. Drain the sweetcorn.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • In a medium bowl, combine lemon zest, coriander (reserve a pinch for garnish!), sweetcorn, baby spinach, Tex-Mex spice blend, the salt, plain flour, egg and the 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 medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, cook heaped tablespoons of fritter mixture in batches, then flatten with a spatula (3-4 per person). • Cook fritters until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Let the fritters set before flipping them, adding extra olive oil as needed.

• While the fritters are cooking, slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine mayonnaise and a good squeeze of lemon juice. • Add slaw mix, radish and avocado, then season with salt and pepper and gently toss to coat.