Moroccan spiced corn fritters

Method:

1. Dice cucumber and avocado into 2cm cubes, and toss in a large bowl with mesclun. Set aside for later.
2. Crumble the feta into a medium bowl with 3 tbsp milk. Whisk until smooth and set aside for serving.
3. Whisk ¼ cup milk and eggs together in a large bowl until smooth. Add corn and a spinach of salt and mix to combine. Add wholemeal flour, Moroccan spices, and baking powder and whisk together until smooth.
4. Heat half the olive oil in a large, non-stick frypan on medium heat. Cook ¼ cup measures of batter in batches for 2-3 minutes on each side, until golden brown and cooked. Use the remaining olive oil for the second batch.
5. In a small bowl, mix vinegar, mustard and olive oil. Toss through cucumber salad just before serving.
6. Serve the feta whip on plates, topped with fritters and salad.

Tips:

• Where possible, use salt-reduced feta.
• Use fresh or canned corn if you don’t have frozen.
• Any vegetables like tomato, capsicum or spinach will work in the side salad.