RECIPES BY Rhiannon Lambert

Veggie Fritters

  • 20 MINS
  • 2 SERVINGS
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Re-Nourish: A Simple Way to Eat Well

BUY
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Essential ingredients

1 small can (198g) sweetcorn

1/2 courgette (100g), grated and patted dry

2 spring onions, finely chopped

1 tsp cayenne pepper

1 tsp paprika

3 tbsp self-raising flour

3 eggs (1 beaten, 2 for poaching)

30ml milk

Olive oil

Salt & Pepper

1 avocado

Handful sun-dried tomatoes, sliced

Juice 1/2 lime

Chipotle chilli flakes

Directions

  1. Mix all of the dry fritter ingredients (sweetcorn, grated courgette, spring onions, flour and spices) in a bowl, until well coated with the flour and spices.
  2. Pour in the beaten egg and milk and stir well, season with salt and pepper.
  3. Prepare the eggs for poaching by popping a saucepan full of water on a medium heat.
  4. Meanwhile, drizzle the oil over a large, non-stick frying pan, on a medium heat. Spoon in 4-6 scoops of mixture, depending how big you like the fritters, and flatten down slightly into patties. For best results, fry in two batches, to ensure there is enough space between each fritter.
  5. Fry for 3 minutes, then flip each fritter onto the other side. Fry until each side is golden.
  6. While the fritters are cooking, poach the eggs. Add a drop of vinegar to the simmering water, and stir rapidly to create a whirlpool. Crack the eggs into a small bowl, and gently pour each egg into the whirlpool. Simmer on a low heat for 1.5-2 minutes, then remove from the heat, leaving to stand in the water for a further 30 seconds. Remove from the water with a slotted spoon, and lay on a kitchen towel to drain.
  7. Mash the avocado with a fork, and combine with the sun-dried tomatoes, lime juice and chilli flakes. Top the fritters with the avocado, layering if you wish, with the poached egg on top!