For the fritters, in a bowl mix the chopped leeks with the sweetcorn. Add the self-raising flour, eggs and milk to form a thick batter.
In a large frying pan melt the butter. Add spoonfuls of the batter and cook for one minute on each side until golden.
For the salsa, in a bowl mix the red pepper with the garlic, coriander, white wine vinegar and olive oil.
Serve the fritters with the salsa on the side.
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