Sweetcorn & Courgette Fritters

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

Instructions

1. Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
2. Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
3. 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. 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.