£ 10 MEALS FOR UNDER

SWEETCORN FRITTERS, BACON AND TOMATO CHUTNEY

Sweetcorn is one of our favourite vegetables and it’s really nutritious, too. This recipe for sweetcorn fritters with chutney and bacon is absolutely delicious – and so easy. It’s a perfect brunch.

Recipe from Milly’s Real Food by Nicola Millbank, published by HQ, HarperCollins, out now (£20).

You’ll need: For the chutney 200g red onion, finely chopped 400g tomatoes, deseeded and chopped 60ml red wine vinegar 120g brown sugar 1 tsp dried oregano For the fritters 2 eggs 2 banana shallots, peeled and cut into rings 1 x 198g tin sweetcorn, drained 120g plain flour 1 tsp chilli flakes 1 tsp paprika 8 rashers streaky bacon

Method:

1. To make the chutney, place all the ingredients in a pan over a medium heat. Season with a good pinch of salt and pepper. Stir well.

2. Simmer for 30 to 40 minutes or until it’s reduced and sticky. Pour into a sterilised jar and cool.

3. For the fritters, combine eggs, shallots and sweetcorn, then add flour, chilli flakes, paprika.

4. Heat 1tbsp of vegetable oil in a non-stick pan over a medium heat. To test if the oil is hot enough, drop a little of the batter into the pan; it should start to sizzle straight away.

5. Using two teaspoons, spoon the batter into the pan and fry for a couple of minutes on each side until golden brown.

6. Remove from the pan and drain on kitchen paper. Depending on the size of your pan you may need to cook the fritters in batches.

7. Fry the bacon in the same pan until crisp, then remove and drain on kitchen paper.

8. Serve the fritters with bacon and a dollop of tomato chutney.