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.

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