Thursday, 2 November 2017

Sweetcorn and Courgette Fritters with Poached Egg

SOME of you may have gone vegetarian for November in aid of Cancer Research (details here). If you're not used to vegetarian cookery, here's a simple but delicious recipe, courtesy of the BBC.

Sweetcorn and Courgette Fritters with Poached Egg

Serves 2


198g can sweetcorn, drained
2 spring onions, finely chopped
50g courgette, 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 vegetable oil
mixed leaves, to serve

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.

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