Cooking Instructions

1. Make the avocado crema; quarter the lime. Dice the avocado into 1cm cubes, mash with the back of a fork until smooth, then place into a small bowl. Mix in the yoghurt and a squeeze of lime juice (to taste). Season with sea salt and black pepper.
2. Finely chop or crush the garlic. Finely slice the spring onions. Finely chop the coriander and chilli (remove the seeds for less heat). Halve the tomatoes. Drain the sweetcorn.
3. Make the fritter batter; combine the flour, 3 tbsp cold water (1 1/2 for 1 person), a pinch of sea salt and black pepper in a mixing bowl. Mix until smooth. Add the sweetcorn, spring onions, chilli (to taste), coriander and half the garlic. Mix well.
4. Heat a large non-stick frying pan with 1/2 tsp oil on medium heat. Spoon the batter into the pan to create 4 fritters. Cook for 3-4 mins, per side, until golden brown. Meanwhile, heat another large frying pan with 1/2 tsp oil on high heat. Add the tempeh and cook for 4-5 mins, turning regularly until golden brown, then transfer to a plate.
5. Rinse, then reheat the tempeh pan on medium heat. Add the tomatoes and remaining garlic and cook for 1 min, then add half the vinegar and cook for a final minute.
6. Serve the fritters on plates and top with the avocado crema and tempeh. Sprinkle over the pea shoots and tomatoes. Drizzle over the remaining vinegar. Garnish with the remaining lime wedges.