Sweetcorn fritters with avocado, fried egg and mint chutney

Ingredients

• 200g tinned sweetcorn
• 40g plain flour
• ¼ tsp chilli powder
• ½ tsp ground cumin
• 3 large free-range eggs, 1 of them lightly beaten
• Handful fresh coriander, chopped, plus extra leaves to garnish
• Grated zest ½ lime, plus 2 lime wedges to serve and 1 to squeeze
• 1 tbsp sunflower oil
• 1 ripe avocado, sliced (squeeze over lime juice to prevent browning)

For the chutney

• 30g fresh mint leaves
• 15g fresh coriander leaves
• 1 garlic clove, roughly chopped
• 1 small green chilli
• ¼ tsp salt
• ¼ tsp sugar
• Juice 1 lime
• 200g tinned sweetcorn
• 40g plain flour
• ¼ tsp chilli powder
• ½ tsp ground cumin
• 3 large free-range eggs, 1 of them lightly beaten
• Handful fresh coriander, chopped, plus extra leaves to garnish
• Grated zest ½ lime, plus 2 lime wedges to serve and 1 to squeeze
• 1 tbsp sunflower oil
• 1 ripe avocado, sliced (squeeze over lime juice to prevent browning)