Corn Cakes with BLAT Salad and Sweet Chilli Sour Cream

Steps

1. Preheat oven to high grill or preheat BBQ hot plate to medium (if using). Line an oven tray with baking paper (if not using BBQ). Sieve flour, baking powder, salt and cumin into a large bowl. Add chilli flakes (if using), eggs and milk and whisk, until smooth. Season with pepper. Squeeze out any moisture from courgette and stir through, along with corn and cheese. Set aside to rest for 5-10 minutes.
2. Thinly slice bacon and place on prepared tray. Grill, on upper-middle oven rack for 10-12 minutes, until golden. Toss once during cooking and keep an eye on it to ensure it doesn’t burn. Allow to cool slightly on a paper towel.
3. Roughly chop lettuce; cut tomatoes into thin wedges, peel carrot into ribbons; thinly slice avocado. Place all in a large bowl.
4. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium heat. Use a large spoon to scoop out fritter mixture and dollop into pan. Fry, in batches, for 2-3 minutes each side, until golden and cooked through.
5. In a small bowl, mix sour cream with sweet chilli sauce and set aside. Toss cooked bacon with salad ingredients in bowl and drizzle with olive oil and vinegar.
6. To serve, place a few corn fritters, some bacon and avo salad and a dollop of sweet chilli sour cream onto each plate. Top with parsley.