An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing
Prep:10 mins
Serves 2
198g can sweetcorn, drained2 spring onions, finely chopped50g courgette, grated1 tsp smoked paprika50g self-raising flour5 eggs, 1 beaten, 4 for poaching40ml milk4 tbsp sweet chilli saucejuice 1 lime1 tbsp vegetable oilmixed leaves, to serve
STEP 1Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.STEP 2Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.STEP 3Heat 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.STEP 4Meanwhile, 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.
