Loaded Mexican Corn Fritter Bowl

While the rice is cooking, thinly slice the spring onion. Roughly chop the coriander. Finely chop the tomato and cucumber. Zest the lime (see ingredients list) to get a good pinch, then cut into wedges. Drain the sweetcorn. In a small bowl, combine the tomato, cucumber, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and, just before serving, stir to combine.

Scoop the flesh of the avocado into a medium bowl and roughly mash with the back of a fork. Add a squeeze of lime juice, the reserved garlic and a good pinch of salt and pepper. Mix well, then set aside.

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a second medium bowl, combine the sweetcorn, shredded Cheddar cheese, lime zest, spring onion, coriander, Mexican Fiesta spice blend, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people), plain flour, egg and milk.

TIP: Lift out some of the mixture with a spoon – if it's too wet and doesn't hold its shape, add a little more flour!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, take a heaped tablespoon of the fritter mixture and add to the pan. Repeat with the some of the remaining mixture, without crowding the pan. Cook until golden and cooked through, 4-5 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture, adding extra oil as needed. You should get 4-5 fritters per person.