Name: Sweetcorn & courgette fritters
Prep time: 10 min
Cook time: 10 min
Yield: 2
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 -

Ingredients for - Sweetcorn & courgette fritters

1. 198g can sweetcorn, drained

2. 2 spring onions, finely chopped

3. 50g courgette, grated

4. 1 tsp smoked paprika

5. 50g self-raising flour

6. 5 eggs, 1 beaten, 4 for poaching

7. 40ml milk

8. 4 tbsp sweet chilli sauce

9. juice 1 lime

10. 1 tbsp vegetable oil

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.