Put the shrimp and corn in the bowl of a food processor and give them a quick pulse to break them up. Add the cumin, coriander, paprika, pepper flakes, cilantro, egg, lime zest, and

a rounded ¼ teaspoon of salt and pulse a few more times, until the shrimp are roughly broken and the ingredients are mixed together. Spoon into a bowl and set aside.

Put the oil in a medium frying pan and place over medium-high heat. Once hot, use 2 spoons to form half of the mixture into 6 fritters (or more, if making canape size). Put them into the pan and flatten slightly so they are about ¾ inch/2cm thick. Fry for 2 minutes on each side (or 1 minute on each side if making the smaller version), then transfer to a paper towel-lined plate.

Continue with the remaining mixture in the same way and serve warm, with a sprinkle of salt and the wedges of lime.

Recipe Note:

These fritters work as both a snack before supper and as a starter with an avocado and gem lettuce salad. They also work in bite-sized form, as a canape. Just make them one-third of the size and decrease the cooking time to 1 minute on each side. The mix can be made

up the day before, if you want to get ahead, and then just wait in the fridge to be fried. You can also fry them the day before, if you like, and keep them in the fridge, warming through before serving.