Ricotta patties with chilli lime corn

Coriander salsa

• 30 g red onion
• 4 sprigs fresh coriander, leaves only
• 4 tomatoes, deseeded and cut into pieces (1 cm)
• 2 tbsp sweet chilli sauce
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin

Ricotta patties

• 50 g walnuts
• 50 g pecan nuts
• 250 g day old bread
• 1 brown onion (approx. 150 g), cut into halves
• 1 sprig fresh flat-leaf parsley, leaves only
• 300 g ricotta, drained
• 3 eggs
• 2 pinches sea salt, to taste
• 2 pinches ground black pepper, to taste
• 1 pinch cayenne pepper, to taste
• ¼ tsp mustard powder
• 2 tsp nutritional yeast

Chilli lime corn

• 2 limes, zest only, no white pith
• 6 sprigs fresh coriander, leaves only
• 1 fresh red chilli, deseeded if preferred and cut into halves
• 50 g unsalted butter, softened
• 1 tsp sea salt
• ½ tsp ground black pepper
• 4 sweet corn cobs, husks on
• 500 g water
• olive oil, for frying