Sweetcorn & courgette fritters
An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing
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Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 465
-
fat 21g
-
saturates 5g
-
carbs 44g
-
sugars 20g
-
fibre 5g
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protein 23g
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salt 1.7g
Ingredients
- 198g can sweetcorn, drained
- 2 spring onions, finely chopped
- 50g courgette, grated
- 1 tsp smoked paprika
- 50g self-raising flour
- 5 eggs, 1 beaten, 4 for poaching
- 40ml milk
- 4 tbsp sweet chilli sauce
- juice 1 lime
- 1 tbsp vegetable oil
- mixed leaves, to serve
Method
Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.
Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.
