Sweetcorn & courgette fritters
Ingredients
- Step 1 198g can sweetcorn, drained
- Step 2 2 spring onions, finely chopped
- Step 3 50g courgette, grated
- Step 4 1 tsp smoked paprika
- Step 5 50g self-raising flour
- Step 6 5 eggs, 1 beaten, 4 for poaching
- Step 7 40ml milk
- Step 8 4 tbsp sweet chilli sauce
- Step 9 juice 1 lime
- Step 10 1 tbsp vegetable oil
- Step 11 mixed leaves, to serve
Calories: 465
Carbohydrate: 44 g
Protein: 23 g
Fat: 21 g
Cook time: 25 minutes
Prep time: 10 minutes
Total time: 35 minutes
Servings: 2
TAGS
Dinner
Main course
Supper
1 of 5-a-day
Chelsie Collin
Courgette
Easy
Fritter
Low calorie
Poached egg
summer
Sweet corn
Sweetcorn
Vegetarian
Vit C
Directions
- Step 1 Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
- Step 2 Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
- Step 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.
- Step 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.