Meat Free Recipes

This week’s meat free recipe: Sweetcorn and courgette fritters

Sweetcorn & courgette fritters

Serves 2


  • 198g can sweetcorn (drained)
  • 2 spring onions (finely chopped)
  • 50g courgette (grated)
  • 1 tsp smoked paprika 
  • 50g self-raising flour 
  • 5 eggs ( 1 beaten, 4 for poaching)
  • 40ml milk
  • 4 tbsp sweet chilli sauce 
  • juice 1 lime 
  • 1 tbsp vegetable oils 
  • mixed leaves 


  1.  Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
  2. Put a large pan of water on to boil.
  3. In a bowl, mix the chilli sauce with the lime juice and set aside.
  4. Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart. When brown on the underside, turn over and cook for 3 minutes more until golden.
  5. Meanwhile, poach the eggs in the simmering water for 2-3 minutes until cooked and the yolks are runny. Remove with a slotted spoon.
  6. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.



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