Recipe information
Ingredients for - Sweetcorn & courgette fritters
1. 198g can sweetcorn, drained -
2. 2 spring onions, finely chopped -
3. 50g courgette, grated -
6. 5 eggs, 1 beaten, 4 for poaching -
7. 40ml milk -
8. 4 tbsp sweet chilli sauce -
11. mixed leaves, to serve -
How to cook deliciously - Sweetcorn & courgette fritters
1. Stage
Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
2. Stage
Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
3. Stage
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.
4. Stage
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.
