Tangy leek and corn fritters with lime mayo

Makes: 10 fritters


1 cup (250ml) sweetcorn
2 leeks 
3 cloves minced garlic 
1 red chilli finely chopped 
1 tbsp olive oil 
Squeeze ½ lime 
1 and ½ cups chickpea flour (or plain flour)
Pinch pepper
Large pinch salt

For the dressing:
Squeeze ½ lime
1 tbsp plant based mayonnaise (alternatively use vegan soured cream or creme fraiche)


Finely chop the leeks, chilli and garlic 

Add the chopped fresh ingredients and sweetcorn to a food processor along with 1½ cups flour, lime, olive oil and pinch of salt and pulse for around 20 seconds until a sticky texture forms

Leave for around 5 minutes for the flour to absorb the moisture

Slightly wet your hands and begin to form each fritter – you’re aiming for around the size of a palm 

Add the fritters to a piping hot non-stick pan and fry on each side for around 5 minutes

Option – you can bake the fritters instead. Simply place on a baking tray and bake at 180ºC for around 30 minutes, turning over after around 20 minutes

Serve with the mayonnaise and lime dressing 

© Lucy Parker @lucy_and_lentils for The British Leek Growers’ Association (2020).

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