10 Minute Sweetcorn Fritters. Super quick on the table and great for lunches too!
Serves: 2 Time: 10 minutes
Fresh Ingredients
2 Spring Onions, finely chopped
50g Courgette, grated
5 Eggs, 1 eaten, 4 for poaching
40ml Milk
Salad, to serve
Other Ingredients
200g Can Sweetcorn, drained
1 Teaspoon Smoked Paprika
50g Self-raising Flour
1 Tablespoon Olive Oil
Sweet Chilli Sauce (optional)
Method
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.
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 underneath, flip over and cook for 3 mins more until golden.
Meanwhile, poach the eggs in 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, salad and a drizzle of the sweet chilli sauce if you like.
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Rosie ❤️
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