All you do is open a couple of tins of sweetcorn (or, as he suggests, cut the kernels off a fresh corn on the cob if you have one), save about half a cup of them to one side and then blitz the rest in a processor, with some red onion, coriander leaves, eggs, flour and baking powder. Then you mix in the rest of the sweetcorn, dollop the mixture into a hot frying pan and cook for a minute or two on each side.
No one ever has to convince me about anything that has avocado and coriander in it. I love them both - stirred together here with a squeeze of lime juice and a good pinch of sea salt flakes. If you don't have the book, you can find the recipe online here. It's one of my favourite dishes, even if I made bigger dollops in the pan than I should have; I ended up with 6 instead of 12. But they were totally delicious. It's made me want to have a go at making lots of other fritters and salsas with other types of veg. Beetroot would be good, I reckon.
Good luck, and if you try this, let me know how you get on!