Sweetcorn Tortillas

Serves: 4 – 6 people.

Prep time: 5 minutes Cook time: 30 minutes Total time: 35 minutes

Ingredients

·        500g Sweetcorn

·        20gCoriander with stems

·        2 Onions (diced)

·        ½ Leek (sliced)

·        ½ Courgette (grated)

·        2 tbsp Corn starch

Method

1.     Preheat the oven to 180c.

2.     In a large pot or deep, frying pan, add some olive oil and place on medium-high heat. Add onions and leeks. Fry until translucent.

3.     Drain the liquid from the sweetcorn and add the sweetcorn to the pan. Lower to medium heat and cook for around 10 minutes, stirring frequently. Add salt to taste.

4.     Add grated courgette and cook for a further five minutes.

5.     Mix the corn starch with a little water to make a paste and mix well into the mixture.

6.     Keep on the heat for a couple more minutes then add the fresh coriander. Add everything to a food processor or use a hand blender to make a thick paste.

7.     Place a baking sheet on two large baking trays. Using a tablespoon, scoop a big spoonful of the mixture onto the tray and use the spoon to spread and flatten into a circular shape.

8.     Continue to shape the tortillas on the tray. You should be able to fit between 8 – 10 on each.

9.     Place them in the oven for roughly 15 minutes. Keep an eye on them to make sure they don’t burn. Cook time can depend on each oven. You want them to become slightly brown on each side. If necessary, flip them half way through.

Tips – When taking out or flipping the tortillas it can be easier to lift the baking sheet and gently flip them onto the plate before placing back in the oven. Using a spatula can be difficult and change the shape.