Baked Sweetcorn Fritters

Method

1. 1Pulse half the corn coarsely (keep the other half whole for texture).
2. 2Mix with chickpea flour, polenta, flax egg, red onion, chilli, paprika, cumin, salt and lemon zest.
3. 3Stir in baking powder just before shaping.
4. 4Drop spoonfuls on a lined tray, flatten gently; brush with olive oil.
5. 5Bake at 220C for 20 minutes flipping once till deep golden and cook until crunchy.
6. 6Scatter coriander; serve hot with yogurt dip or salsa.