These Indian spiced sweetcorn fritters are one of our go-to recipes for practically any meal of the day. Topped with a delicious coriander yogurt and pomegranate seeds, it’s the perfectly delicious, yet simple recipe to get you through the week!

Serves 2


For sweetcorn fritters

1 × 300g tin of sweetcorn, drained

3 tablespoons of plain flour

Squeeze of lemon

4 spring onions, chopped

Handful of coriander, chopped

1/2 teaspoon of ground coriander

1/2 teaspoon of ground coriander

1 egg, whisked

Salt and pepper

For the yogurt

100g coconut yogurt

Handful of coriander, chopped

Squeeze of lemon

Sprinkling of turmeric


  1. Combine the sweetcorn and spring onions in a mixing bowl. Pour over the whisked egg and then mix well. Season with salt and pepper. Sieve the flour with the ground coriander and ground cumin and then stir into the sweetcorn mixture with a squeeze of lemon and mix well .

  2. Add a dash of olive oil into a not stick pan and allow it to pre-heat and make sure the base of the pan is well covered with oil. (CAUTION: hot oil can be dangerous. Do not leave unattended). Test the pan by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the pan. Use two tablespoons of mixture per fritter and fry for a couple of minutes on one side until light brown then turn over and cook for a further minute.

  3. For the yogurt, add the coconut yogurt, lemon juice and coriander into a bowl and mix well. Sprinkle some turmeric on top to finish.

  4. To serve, place your sweetcorn fritters on a plate and add a dollop of the yogurt on top. Sprinkle some pomegranate seeds and coriander on and voila!