1 large sweet potato, cut into chunks
1 red onion, cut into chunks
2 garlic cloves, cut into chunks
1½ tbsp olive oil
Salt, pepper, chilli flakes, to taste
50ml water
1 x 400g tin sweetcorn
Small bunch of coriander, finely chopped
2 spring onions, finely sliced
50g plain flour, plus extra for dusting
1 avocado


Juice of 1 lemon
Low-sugar sweet chilli sauce
Small bunch of coriander, finely chopped

Spicy Sweetcorn Fritters with Avocado

Under 650 calories.
Unlike many fritter recipes, this batter holds together really well so these are so easy to cook. When topped with avocado and herbs, they look very pretty, too. This dish is served with sweet chilli sauce, which is high in sugar, so only use a little for flavour.

  1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  2. Put the sweet potato, red onion and garlic into a roasting dish, drizzle with ½ a tablespoon of olive oil, and sprinkle with the salt, pepper and chilli flakes. Roast the vegetables in the oven for 30 minutes, until soft.
  3. When the vegetables are cooked through, put them into a blender with the water and blitz until fairly smooth. Scoop out into a mixing bowl.
  4. Add the sweetcorn, coriander, spring onions and flour to the mixing bowl and combine thoroughly with the roast vegetable purée.
  5. On a floured surface, shape the mixture into two patties. If the mixture is too wet, you can add some more flour. If it is a bit dry, you can add more water. You want the patties to hold together.
  6. In a shallow frying pan, heat the remaining olive oil and fry the patties for about 5 minutes on each side, until browned and slightly crispy.
  7. Meanwhile, scoop out the avocado flesh and mash roughly in a bowl with the lemon juice.
  8. Serve the hot fritters topped with avocado, sweet chilli sauce and coriander.