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Chorizo veg fritters

Chorizo veg fritters on a plate

Chorizo veg fritters

Name: Chorizo veg fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 340g can sweetcorn drained; 1 small courgette coarsely grated; 4 spring onions finely chopped; 1⁄2 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; 4 medium tomatoes finely chopped; 1 spring onion finely chopped; 1⁄2 garlic clove grated; 1⁄2 lime juiced; 1 tbsp coriander leaves chopped; 1 tbsp oil

Shivi Ramoutar

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.2 out of 5.19 ratingsRate

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Enjoy these quick and easy, family-friendly chorizo, courgette and sweetcorn fritters. Serve with the accompanying salsa for a flavour-packed lunch or dinner

Freezable

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Ingredients

Nutrition

Units:

MetricUS

340g can sweetcorn

drained
1 small courgette

coarsely grated
4 spring onions

finely chopped
1⁄2 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
1⁄2 garlic clove

grated
1⁄2 lime

juiced
1 tbsp coriander leaves

chopped
1 tbsp oil

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Nutrition: Per serving

kcal400
fat24g
saturates5g
carbs29g
sugars9g
fibre5g
protein15g
salt1g

Method

step 1

Put all the ingredients for the fritters, except the oil, in a large bowl. Season and mix well.
step 2

For the quick tomato salsa, mix together all of the ingredients in a medium bowl with a pinch of salt.
step 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.

Recipe from Good Food magazine, September 2021

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A star rating of 4.2 out of 5.19 ratings

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