Sweetcorn Fritters with Poached Eggs
Makes 1 serving

INGREDIENTS
150 g Sweetcorn, tinned and drained (Drained well. Crush a third of it with a fork so the batter holds together. Drained weight.)
30 g Gluten-free plain flour
3 large, about 165 g Egg (One goes into the batter; the other two are poached.)
30 g Spring onion
8 g Rapeseed oil
50 g Greek yogurt, 0% fat
A quarter teaspoon Baking powder
Half a red chilli, chopped Fresh red chilli
A handful, chopped Fresh coriander
To serve Hot sauce
To taste Salt

METHOD
1. Mix the flour, baking powder and salt. Beat in one egg and two tablespoons of water to a thick batter, then stir in the sweetcorn, spring onion, chilli and coriander.
2. Heat the oil in a non-stick pan over a medium heat and drop in three heaped spoonfuls, flattening each to about 1 cm. Fry for three minutes a side until golden and firm.
3. Poach the remaining two eggs in simmering water for three minutes while the fritters cook.
4. Stack the fritters, sit the eggs on top and add the yogurt and hot sauce.

Contains milk and eggs.

RECIPE NOTES
Gluten-free flour keeps the fritters off the gluten list, and it makes a slightly crisper fritter than plain flour does. Either works at the same calories.
Fritters absorb oil. Eight grams is enough for three in a non-stick pan; in a steel pan they take twice that and the 599 kcal figure moves by about 70.

Full recipe: https://www.getfuel8.com/recipes/sweetcorn-fritters-poached-eggs
