Miguel Barclay’s sweetcorn and courgette feta fritters
- ¼ courgette, cut into matchsticks
- 100g sweetcorn (from a 200g or 400g can), well drained
- 2 eggs
- 2tbsp plain flour
- 20g feta, crumbled
- Small handful rocket
- 1tsp olive oil
Mix the courgette, sweetcorn, 1 egg, flour and feta in a bowl with plenty of black pepper.
Split into 3 and form into patties. Pan-fry in the oil over a medium heat for 5 mins on each side until golden brown and cooked.
Meanwhile, bring a pan of water to the boil and poach an egg by cracking it into a mug, very slowly lowering it into the water, then very gently tipping it out. After a few mins, once it’s cooked, remove with a slotted spoon and allow it to drain.
Stack the fritters on a plate with the rocket and top with the egg and a generous sprinkling of black pepper to serve.