Corn, Coconut and Herb Fritters with Avocado and Rocket

Combine the coconut cream, coconut, spring onions, coriander, sweetcorn, egg yolk and the flour in a large bowl. Season well. Set aside for 20 minutes.

Beat the egg white to firm peaks and gently fold into the batter.

Place a large sauté pan over medium heat and brush with a little butter. Use a 1⁄4 cup of mixture for each fritter and cook until bubbles appear on the surface and the underside is nicely golden. Turn and cook the other side. Place on a wire rack in a low oven to keep warm and repeat with the remaining mixture.

Combine the crème fraîche and coriander and season with salt and freshly ground pepper.

To serve: Place 2 fritters on each plate and top with rocket leaves, sliced avocado and a dollop of crème fraîche. Garnish with coriander and a lemon wedge and serve immediately. Serves 6