BBC Good Food Magazine

Chorizo veg fritters

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SERVES 4 PREP 20 mins COOK 15 mins EASY ❄

340g can sweetcorn, drained 1 small courgette, coarsely grated 4 spring onions, finely chopped ½ ring cured chorizo (110g), cut into

small chunks

4 tbsp plain flour

1 tbsp chopped coriander leaves 1 tsp paprika

2 eggs, beaten

3-6 tbsp milk vegetable oil, for frying

For the quick salsa

4 medium tomatoes, finely chopped 1 spring onion, finely chopped ½ garlic clove, grated

½ lime, juiced

1 tbsp coriander leaves, chopped 1 tbsp oil

1 Put all the ingredient­s for the fritters, except the oil, in a large bowl. Season and mix well.

2 For the quick tomato salsa, mix together all of the ingredient­s in a medium bowl with a pinch of salt. 3 Heat 1 tbsp oil in a large frying pan over a medium heat. Scoop 1-2 tablespoon­s of batter at a time into the pan to form a fritter, and cook for about 5 mins, turning halfway, until golden and cooked through. Set aside on a plate lined with kitchen paper. You’ll need to do this in batches and add extra oil if the pan gets dry. You should end up with 10-12 fritters. Serve immediatel­y, topped with the salsa. Freeze on a tray, then transfer to a freezer bag for up to two months. Defrost at room temperatur­e, then reheat in a low oven.

GOOD TO KNOW vit c • 2 of 5-a-day

PER SERVING 400 kcals • fat 24g • saturates 5g •

carbs 29g • sugars 9g • fibre 5g • protein 15g • salt 1g

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