Turn your leftover Christmas ham into a delicious light brunch or lunch, with these ham and corn fritters.

You can serve with rocket, sour cream and/or sweet chilli sauce.

Serves 4.

Ingredients

• 250g vine-ripened cherry tomatoes
• Olive oil, to drizzle
• 1 cup (150g) plain flour
• 1 tsp baking powder
• 1 tbsp caster sugar
• 2 eggs
• 1/3 cup milk
• 1 cup finely chopped leg ham
• 420g can corn kernels, rinsed, drained
• 1 small red capsicum, finely chopped
• 6 spring onions, finely chopped
• 1 tbsp chopped chives
• Sunflower oil, to shallow-fry

Method

1. Preheat oven to 180C. Place tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until they start to split.
2. Meanwhile, sift flour, baking powder and 1 teaspoon salt into a bowl with the sugar. Beat the egg and milk in a jug until well combined. Add to the flour, then stir until you have a smooth batter. Add ham, corn, capsicum, spring onion and chives, then stir to combine. Season to taste.
3. Heat 2cm sunflower oil in a frying pan over medium-high heat. Using a heaped tablespoon of batter for each fritter, add 3-4 spoonfuls to the pan and cook for 2-3 minutes each side until golden. Keep warm while you repeat to make 12 fritters in total. Serve with tomatoes, rocket, sour cream and chilli sauce.