Sweetcorn Fritters with Cajun Remoulade and Beans

Finely chop the gherkins, chives, parsley and red onion.

Halve and juice the lemon(s); reserving the correct amount (around 1/4 lemon per person)

In a small bowl, combine the mayonnaise, mustard, gherkins, hot sauce (according to taste), parsley, half of the reserved lemon juice, half of the garlic paste and 1 teaspoon of olive oil (per person). Season with salt and pepper to taste.

In a bowl, combine the corn, cornmeal, flour, red onion, remaining lemon juice, chives and remaining garlic paste.

Gradually stir in the milk and eggs until just combined and season with salt and pepper. (The batter should look thick and lumpy).

In a large pan (non-stick is preferable), heat thin layer of oil on medium-high until very hot.

Using a large tablespoons, pour the fritter batter into the pan and gently press down to form pancake shapes, if necessary cook in batches.

Cook the fritters 2-3 minutes on either side, until golden brown, carefully flipping with a spatula.

Transfer the cooked fritters to a plate, lined with paper towel. Season with salt.

In anther pan, add a small amount of oil over medium heat.

Add the green beans to the pan, season with salt and pepper and add the butter. Cook until tender-crisp and beginning to blister.

Remove the beans from the heat and distribute among serving plates.

Serve the corn fritters alongside the beans, remoulade sauce and a wedge of lemon.