Sweetcorn & courgette fritters

• can sweetcorn↗198g g

  drained

• spring onions↗2

  finely chopped

• courgette↗50g g

  grated

• smoked paprika↗1 tsp tsp
• self-raising flour↗50g g
• eggs↗5

  1 beaten, 4 for poaching

• milk↗40ml ml
• sweet chilli sauce↗4 tbsp tbsp
• lime↗juice 1

  juice 1

• vegetable oil↗1 tbsp tbsp
• mixed leaves

  to serve

Step-by-step instructions

1. 1

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

2. 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. 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. 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.