Chickpea & courgette pilaf
Make our pilaf with lemon, courgette and chickpeas for an easy vegetarian midweek meal. Flavour with cinnamon, cumin and coriander if you have them in your storecupboard
Tuna, spring onion & sweetcorn fritters
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 125ml milk
- 3 eggsbeaten
- 150g self-raising flour
- 300g frozen sweetcorndefrosted (or use cooked fresh corn)
- ½ bunch of spring onionstrimmed and thinly sliced
- 1 lemonzested and cut into wedges
- 2 x 112g cans tunadrained and roughly flaked
- sunflower or vegetable oilfor frying
To serve
- 100g soured cream
- hot sauceto serve (optional)
Nutrition: Per serving
- kcal331
- fat10g
- saturates3g
- carbs38g
- sugars4g
- fibre6ghigh
- protein20g
- salt1.4g
Method
step 1
Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.
step 2
Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.
step 3
Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.
