2 x 198g tins of sweetcorn, drained
4 spring onions, finely chopped
100g courgette, grated, water squeezed out
Pinch of cayenne pepper (optional)
30g Parmesan, grated
100g self-raising flour
Salt and black pepper
2 tbsp vegetable oil
- Crack two eggs into a large bowl and beat well. Add the sweetcorn, spring onions, courgette, cayenne, Parmesan, flour, milk and some salt and black pepper.
- Heat the oil in a large pan over a medium-high heat. Working in batches to avoid crowding the pan, ladle in burger-sized portions of the batter and cook for 2-3 minutes per side until golden-brown on both sides; you should have enough to make eight fritters. Keep warm on a plate tented with foil.
- Fry or poach the remaining four eggs until cooked to your liking.
- Place two fritters on each serving plate and add a fried or poached egg, some salsa and a generous handful of mixed leaves.
Per serving: 419kcals, 17.5g fat (5.1g saturated), 51.5g carbs (7.2g sugars), 19.5g protein, 5.5g fibre, 0.239g sodium