Name: Chorizo veg fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 340g can sweetcorn drained; 1 small courgette coarsely grated; 4 spring onions finely chopped; 1⁄2 ring cured chorizo (110g), cut into small chunks; 4 tbsp plain flour; 1 tbsp chopped coriander leaves; 1 tsp paprika; 2 eggs beaten; 3-6 tbsp milk; vegetable oil for frying; 4 medium tomatoes finely chopped; 1 spring onion finely chopped; 1⁄2 garlic clove grated; 1⁄2 lime juiced; 1 tbsp coriander leaves chopped; 1 tbsp oil

340g can sweetcorn
drained
1 small courgette
coarsely grated
4 spring onions
finely chopped
1⁄2 ring cured chorizo
(110g), cut into small chunks
4 tbsp plain flour
1 tbsp chopped coriander
leaves
1 tsp paprika
2 eggs
beaten
3-6 tbsp milk
vegetable oil
for frying

For the quick salsa

4 medium tomatoes
finely chopped
1 spring onion
finely chopped
1⁄2 garlic clove
grated
1⁄2 lime
juiced
1 tbsp coriander leaves
chopped
1 tbsp oil

Method

step 1
Put all the ingredients for the fritters, except the oil, in a large bowl. Season and mix well.
step 2
For the quick tomato salsa, mix together all of the ingredients in a medium bowl with a pinch of salt.
step 3
Heat 1 tbsp oil in a large frying pan over a medium heat. Scoop 1-2 tablespoons of batter at a time into the pan to form a fritter, and cook for about 5 mins, turning halfway, until golden and cooked through. Set aside on a plate lined with kitchen paper. You’ll need to do this in batches and add extra oil if the pan gets dry. You should end up with 10-12 fritters. Serve immediately, topped with the salsa. Freeze on a tray, then transfer to a freezer bag for up to two months. Defrost at room temperature, then reheat in a low oven.