Sweetcorn & courgette fritters

An easy vegetarian fritter you can serve in 25 minutes. Top with an egg with a runny yolk and a drizzle of chilli dressing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning together in a large bowl, and set aside.

Step 2

Bring a large pan of water to the boil. Combine the chilli sauce and lime juice, then set aside.

Step 3

Heat the oil in a large non-stick pan over a medium heat 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 the whites are cooked and the yolks runny. Serve the fritters topped with a poached egg, some mixed leaves and a drizzle of the chilli dressing.