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
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
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
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