Corn and coriander fritters with avocado tahini

Avocado tahini

• 1 avocado, flesh only
• 2 tbsp tahini (see Tips)
• 20 g lime juice (approx. 1 lime)
• 2 tbsp extra virgin olive oil
• 1 pinch salt, to taste
• 1 pinch ground black pepper, to taste

Corn and coriander fritters

• 3 spring onions/shallots (approx. 60 g), cut into quarters
• 10 sprigs fresh coriander, leaves only
• 100 g kale, leaves only, stalks removed
• 140 g natural yoghurt
• 2 eggs
• 110 g self-raising flour
• ½ tsp salt, to taste
• ½ tsp ground black pepper, to taste
• 500 g fresh sweet corn kernels (see Tips)
• 2 pinches cayenne pepper
• oil, for frying