2 corn on the cob 2 carrots, coarsely grated 2 spring onions, finely sliced big handful coriander leaves, chopped, 2 tsp garam masala 2 tsp whole cumin seed 100g self-raising flour 1½ tsp salt sunflower oil, for frying
Cook the sweetcorn in boiling water for 6 minutes. Remove, cool a little, then slice off the kernels and mix with the carrot, spring onion, coriander, spices, flour and salt, plus a good grind of black pepper. Stir together until it can be squidged into balls (add 4-5 tsp water if it’s dry).
Heat 2cm oil in a heavy-based saucepan until a small piece of the mixture sizzles. Using your hands, press the mixture into balls the size of a ping pong ball. Fry, in small batches, over a medium heat for 2-3 minutes, turning halfway, until golden. Drain on kitchen roll and keep warm in the oven whilst you make the dip.
In a food processor add 1 ripe avocado, 1 tbsp cream cheese, juice of half a lemon and a good pinch of salt and grinding of pepper. Blend until you have an almost smooth paste. Serve with the pakoras for dipping.