- 198g can sweetcorn, drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 2 spring onions, finely chopped
- 50g courgette, grated
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 tsp smoked paprika
- 50g self-raising flour
- 5 eggs, 1 beaten, 4 for poaching
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 40ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 4 tbsp sweet chilli sauce
- juice 1 lime
The same shape, but smaller than…
- 1 tbsp vegetable oil
- mixed leaves, to serve
Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
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.
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.