Fritters, fritters, more fritters. I love them. Polenta adds additional corn flavours and the pea based dip is a winner. Great as a starter or make small ones as a canapés or as a side alongside a main course like chilli.

Ingredients

• 75g polenta
• 50g self-raising flour
• 1⁄2 tsp salt
• 1 egg
• 100ml milk
• 300g frozen sweetcorn, blanched in boiling water and drained
• 200g frozen peas, cooked, drained and refreshed
• 2 salad onions, finely chopped
• Large handful coriander, leaves and stalks separated and chopped
• 3-4 tbsp vegetable oil
• 1 large tomatoes, deseeded and chopped
• 1 red chilli, deseeded and finely chopped
• 2 tbs greek yoghurt
• 1 lime, juiced

What to do 

1.  Mix the polenta, flour and salt. Beat the egg and milk, then whisk into the mixture until smooth. Stir in the sweetcorn, half of the onion and chopped coriander stalks.
2. Heat a tablespoon of oil in a frying pan, add tablespoons of the mixture and fry for 4-5 minutes turning once. You should get 12 that are about 4cm across.
3. Drain on kitchen paper and keep warm in a low oven while you fry the rest, adding more oil if needed.
4. Mash the peas in a bowl with a fork and add the tomato, lime juice, chilli, yoghurt and coriander leaves. Season and serve a teaspoon on top of each fritters.