First up, make your salsa. Finely chop your tinned peaches and add to a bowl with drained sweetcorn, 4 x sliced spring onions, salt, pepper and 1 tsp chilli flakes.
Add the juice of 1 lime and a touch of the peach juice and stir to combine. Once happy with seasoning, add a handful of chopped coriander and set aside.
Pop your oven to 180 (160 fan) and line a baking tray with parchment paper.
Chop your corned beef into small cubes and thinly slice an additional 2 x spring onions.
Add your plain flour, baking powder and paprika to a bowl with salt and pepper. Mix to combine.
In a separate bowl or jug, beat your eggs and milk together before adding to your dry ingredients. Stir or whisk until you have a smooth batter.
Add in your chopped corned beef and spring onion and stir to combine.
Add a good glug of oil to a frying pan and once nice and hot, add a big spoonful of your batter. Try and keep it as circular as possible.
Fry your fritter for 3-4 minutes before flipping over – you want them to be golden brown on each side.
Add each cooked fritter onto the parchment-lined baking tray and pop back into the oven to keep warm while you cook the rest of the fritters.
Serve the fritters alongside the salsa and enjoy!
