Sweetcorn-fritters

Miguel’s Barclay’s sweetcorn and courgette feta fritters

‘By adding feta to these, you get little pockets of intense flavour. I like to top with a poached egg and use the yolk as a dipping sauce'

By , 29 August 2017

(51 votes)

Miguel’s Barclay’s sweetcorn and courgette feta fritters
  • 20 Mins
  • Serves: 1
  • Price: 64p per serving
Nutritional Info
Each 340g serving contains
  • Energy

    1864KJ

    445KCAL

    22%
  • Fat

    20.4g

    med

    29%
  • Saturates

    6.8g

    high

    34%
  • Sugars

    8.2g

    low

    9%
  • Salt

    0.99g

    low

    17%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 548kJ/131kcal.
Ingredients
  • 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
Method
  • 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.