Sweetcorn and Courgette Fritters with Grilled Pineapple & Quinoa, Avocado & Tomato Salsa

Fresh, zingy and beautifully presented – a very popular recipe from the University of Southampton!

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Preparation time

Cook time




  • 500g tinned sweetcorn, drained and rinsed
  • 1 medium courgette
  • 1 fresh green chilli
  • 10g cornflour
  • 1 tbsp olive oil
  • 1 fresh avocado
  • 2 fresh tomatoes
  • 1 fresh lime
  • 1 sprig fresh coriander
  • 120g quinoa
  • Pinch turmeric
  • 1 lemon
  • 1 red onion
  • 1 tsp vegan stock
  • 150g fresh pineapple



  1. Blend half the sweetcorn into a smooth paste and then add to rest of the sweetcorn.
  2. Finley chop the red chilli (keeping some back for the salsa), the courgette and half the coriander. Add to the sweetcorn mix along with the cornflour. Season with salt and pepper then form 8 round balls and chill in fridge for around an hour.


  1. Dice the avocado and tomato then mix with the olive oil and a squeeze of lime. Add the remaining chilli and chopped coriander then set aside.


  1. Fry the red onion in a little olive oil until slightly coloured. Add the quinoa along with the turmeric and vegetable stock powder and around 1 pint of water. Cook for around 15 minutes or until the quinoa has absorbed the stock. Add the lemon zest and season with salt and pepper then set aside (can be served hot or cold).


  1. Grill the pineapple under a hot grill until slightly charred. Set aside.

Cooking and assembly

  1. Deep fry the fritters in hot oil (180°C) for around 4 minutes or until golden brown. Drain on kitchen roll.
  2. Place quinoa in a deep bowl and place the fritters and pineapple on top, dress generously with with salsa, finish with some torn coriander leaves and serve!

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