Quinola and corn fritters with avocado cream and fresh peach slices

In a mixing bowl whisk the eggs lightly and add the cooked quinoa, corn and parsley. Mix well.

Sieve the flour and baking powder to the mix, add salt and pepper and stir until all well incorporated.

Heat the frying pan with a little bit of oil and when hot, spoon the patties on and fry until golden on each side (about 3 minutes each side).

Lift them out onto a kitchen paper to soak in the excess oil.

Avocado cream:

Place all the ingredients in a jug and mush it up with the fork for the coarse texture or the handheld liquidiser for a smooth creamy texture.

Serve cold with a spoonful of avocado cream and a slice of peach.