Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Put the cherry tomatoes on a baking tray, spray 2-3 times with olive oil and scatter over the smoked paprika, chilli flakes and some seasoning. Roast in the oven for 15 minutes.
Put the ricotta, milk and eggs into a bowl, and whisk together. Tip in the plain flour, baking powder and salt, and mix until well combined. Stir through the sweetcorn and spring onions.
Blitz the avocado and yogurt in a food processor until smooth, adding enough water to make a drizzle-able consistency.
Spray a large frying pan 3-4 times with olive oil and spoon in 1 heaped tbsp of the sweetcorn mixture. Cook, in batches, for 3-4 minutes on each side until golden and puffed. Keep warm in a low oven while you fry the rest. The mixture should make 16 fritters.
Serve 3-4 fritters with roasted tomatoes and drizzle with the avocado sauce.