Sweetcorn & courgette fritters with poached egg

Just what Friday called for.
​
Easy, simple, tasty goodness! On the table in 30 minutes, demolished by the family, an absolute winner!

​Plant based perfection topped with 

• an egg, the ultimate convenience food, easy, delicious, and a powerhouse of nutrition, packed with protein! 

---

Prep: 10 min
Cook: 15 minutes

Serves 2 -

What You Need:

• 198g can sweetcorn , drained
• 2 spring onions, finely chopped
• 50g courgette / zucchini, grated
• 1 tsp smoked paprika
• 50g self-raising flour
• 5 eggs, 1 beaten, 4 for poaching
• 40ml milk
• 4 tbsp sweet chilli sauce
• juice 1 lime
• 1 tbsp olive oil
• mixed green leaves, to serve

​
What To Do:

1. Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
   
2. Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
   
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.
   
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.
   

Inspired by eatwell

Enjoy!