App onlyPineapple chicken & veg wraps.
Enjoy these pineapple, pepper and paprika chicken wraps for an easy family dinner. Place the wraps on the table and kids will enjoy assembling their own
Chorizo veg fritters
Serves 4
Easy
Prep:
Cook:
Enjoy these quick and easy, family-friendly chorizo, courgette and sweetcorn fritters. Serve with the accompanying salsa for a flavour-packed lunch or dinner
Skip to ingredients
- 340g can sweetcorndrained
- 1 small courgettecoarsely grated
- 4 spring onionsfinely chopped
- 1⁄2 ring cured chorizo(110g), cut into small chunks
- 4 tbsp plain flour
- 1 tbsp chopped corianderleaves
- 1 tsp paprika
- 2 eggsbeaten
- 3-6 tbsp milk
- vegetable oilfor frying
For the quick salsa
- 4 medium tomatoesfinely chopped
- 1 spring onionfinely chopped
- 1⁄2 garlic clovegrated
- 1⁄2 limejuiced
- 1 tbsp coriander leaveschopped
- 1 tbsp oil
Nutrition: Per serving
- kcal400
- fat24g
- saturates5g
- carbs29g
- sugars9g
- fibre5g
- protein15g
- salt1g
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.
