Recipe kindly shared by the team behind The Shack, Raglan.
Discover their story here.
Ingredients
Chickpea and corn fritters
Black bean and corn salsa
Chipotle crema
To serve
Method
Chickpea and corn fritters
1.In a food processor, blitz chickpeas, egg, gram flour and 2 cups of the corn until well combined, like a coarse hummus. Pour into a large bowl and fold through the herbs and remaining corn, then season with salt and pepper.
2.You can either deep fry the fritter mix in table tennis ball sized fritters or shallow fry them on a medium heat, turning once to ensure a good colouring and even cook. They should take 3-4 minutes on each side. Remove from the heat once cooked.
Black bean and corn salsa
3.Blacken the corn on a very hot BBQ flat plate or large frying pan with oil, salt and pepper for a couple of minutes. You want the corn to take on the smoky, charred flavours and colours. Remove from the heat and allow to cool.
4.Combine all ingredients in a bowl and allow the flavours to infuse. Season to taste.
To serve
5.To make the Chipotle crema, fold through the chipotle pepper puree, or hot sauce of your choice, through the sour cream until combined.
6.Gently spread some fresh green leaves and soft herbs on each plate. Place the fritters on the leaves, add a wedge of avocado, a fried or poached egg, a dollop of chipotle crema, salsa and a drizzle of [chilli jam](https://www.foodtolove.co.nz/recipes/tomato-chilli-jam-18815|target=”_blank”). Enjoy.
