• Finely chop garlic. 
• In a large saucepan, melt the butter with a dash of 
olive oil over a medium heat. Add garlic and cook 
until fragrant, 1-2 minutes. 
• Add basmati rice, the water and a generous pinch 
of salt, stir, then bring to the boil. Reduce heat to 
low and cover with a lid. 
• Cook for 10 minutes, then remove from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so don’t 
peek! 

• While the rice is cooking, thinly slice spring onion. 
• Roughly chop coriander. 
• Finely chop tomato and cucumber. 
• Drain sweetcorn.
• Cut lemon into wedges. 
• In a medium bowl, combine tomato and cucumber, 
a squeeze of lemon juice and a drizzle of olive oil. 
Season with salt and pepper. Set aside. 

• Scoop out flesh of avocado and place in a second 
medium bowl. Roughly mash with the back of a fork. 
• Add a squeeze of lemon juice. Season to taste, then 
mix well. Set aside. 

• SPICY! The spice blend is hot, use less if you’re 
sensitive to heat. In a large bowl, combine 
sweetcorn, Cheddar cheese, spring onion, 
coriander, Mexican Fiesta spice blend, stock 
concentrate, the plain flour, egg and milk. 
TIP: Lift out some of the mixture with a spoon. If it’s too 
wet and doesn’t hold its shape, add a little more flour! 

• Heat a large frying pan over medium-high heat with 
enough olive oil to coat the base. 
• When the oil is hot, add heaped tablespoons of 
the fritter mixture in batches and flatten with a 
spatula. Cook until golden, 3-4 minutes each side 
(don’t flip too early!). Transfer to a plate lined with 
paper towel. You should get 3-4 fritters per person. 
TIP: Add extra olive oil between batches as needed.

• Divide rice between bowls. 
• Top with the loaded Mexican corn fritters, 
guacamole, tomato salsa and light sour cream. 
• Serve with any remaining lemon wedges. Enjoy!