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

Sweetcorn & courgette fritters

Serves 2

Ingredients

• 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 

Method

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.