Corn fritters with rocket salad

1.To make tomato chilli sauce, combine all ingredients in a medium pan; bring to the boil. Simmer, uncovered, for about 10 minutes or until the sauce thickens.

2.Meanwhile, sift flour and soda into a medium bowl. Make a well in the centre of the flour mixture; gradually whisk in combined milk and egg until batter is smooth. Stir in corn and onion.

3.Pour quarter-cups of the batter onto a heated, oiled non-stick frying pan. Using a spatula, spread batter into rounds. Cook, uncovered, until fritters are browned lightly on both sides and cooked through. Remove from pan; cover to keep warm. Repeat with remaining batter.

4.Meanwhile, to make rocket salad, place rocket, avocado, onion and combined vinegar, oil and salt and pepper to taste in a large bowl; toss gently to combine.

5.Serve corn fritters with rocket salad and tomato chilli sauce.