Step 1Spray a large non-stick frying pan with olive oil and set over a medium heat. Sauté onion and garlic for 5 minutes, or until softened. Add the sweet corn, capsicum and pumpkin seeds; cook mixture for 2 minutes.
Step 2Transfer the vegetable mixture to a large bowl. Add the flour and spices; then gradually stir in the eggs and 1/2 cup of cold water until the mixture is combined.
Step 3Wipe the frying pan clean, then return to a medium heat and spray with oil. Scoop 2 heaped tablespoons of batter into the pan for each fritter and, working in batches, gently fry for about 3 minutes on each side, or until golden. Continue to make 8 fritters in total.
Step 4Make avocado smash: Put the avocado, broad beans, lime juice and most of the mint in a food processor. Season with black pepper and tabasco, then blitz until the mixture is coarse.
Step 5To serve, place 2 corn fritters on each serving plate. Top with the avocado smash and garnish with remaining mint leaves, cracked black pepper and lime wedges.