Sweetcorn and Courgette Fritters
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
Method
Based on 2 servings, adjust as needed.
Step 1
Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
Step 2
Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
Step 3
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 on the underside, turn over and cook for 3 mins more until golden.
Step 4
Meanwhile, 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.
- Ingredients
- Based on 2 servings
-
198g Can Sweetcorn, drained 1x Sainsbury's Naturally Sweet Sweetcorn In Water 198g (157g*) -
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Lime, juiced 1x Sainsbury's Limes -
1 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
50g Self Raising Flour 1x Sainsbury's Self Raising Flour 500g -
4 tbsp Sweet Chilli Sauce 1x Sainsbury's Sweet Chilli Stir Fry Sauce 175g -
2 Spring Onions, finely chopped 1x Sainsbury's Spring Onions Bunch 100g -
5 Eggs, 1 beaten, 4 for poaching 1x Sainsbury's British Free Range Eggs Medium x6 -
50g Courgette, grated 1x Sainsbury's Courgettes Loose -
40ml Milk 1x Sainsbury's British Semi Skimmed Milk 1 Pint -
90g Mixed Leaves, to serve 1x Sainsbury's Sweet Leaf Salad 250g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g