Sweet Corn Fritters

Make in frying pan

Ingredients

• 11 1/2 oz canned sweet corn
• 2 heaping tablespoons self-rising flour
• 5 heaping tablespoons cottage cheese
• 2 large eggs
• 2 scallions
• 1—2 fresh red chilies
• whole-wheat buns
• 1 h oz mixed watercress, spinach & arugula

Instructions

• Put a 12-inch non-stick frying pan on a medium-high heat.
• Drain the sweet corn, pat dry with paper towel or a clean kitchen towel, and place in a bowl with the flour and 1 tablespoon of cottage cheese. Crack in the eggs, add a pinch of black pepper and mix together well.
• Put a little drizzle of olive oil into the hot pan, then spoon in the batter in four equal piles, spreading each to about the same size as your buns.
• Cook for 4 minutes on each side, or until golden, pressing down when you flip them.
• Meanwhile, trim the scallions, seed the chilies, then finely slice it all and mix with 2 tablespoons of red wine vinegar in a small bowl.
• Halve the buns.
• Stack up the fritters so you can quickly toast the buns alongside.
• Divide and spread the remaining cottage cheese across the bun bases, then sit the fritters on top.
• Divide over the watercress, spinach and arugula, then drain and generously sprinkle over the scallions and chili — the sweetness of the fritter means it can handle the heat.
• Pop the lids on, squash together and get stuck in.