These are a brunch made famous in Australia by the late Bill Granger. The key is to make sure the mix isn’t too sloppy, and to cook them slowly.

Serves : 1
Time : 15 minutes
Nut : 500 kcal, 495g, 28% protein, 8g fibre
Fullness Rating : 7/10

INGREDIENTS (Serves 1)

150g of sweetcorn
A red onion
A large egg
100g low fat Greek yogurt (0%)
50g of self raising flour
Light spray of oil
Tomatoes
Coriander
Lime

METHOD

1. Put your sweetcorn, half a red onion, some coriander and a large egg in a blender, and give it a quick pulse.

2. Add the greek yogurt and self-raising flour to the mix and give it a further blend or mix up in a bowl.

3. Put a nom stick pan on a medium heat and give it a quick spray.

4. Dollop the mixture onto the hot pan to create your fritters. Allow to cook until they bubble on the side.

5. While the fritters are cooking put some onion, tomato and coriander into a bowl, then add some lime juice and seasoning.

6. Bring it all together by stacking your fritters and adding the salsa over the top.

I’ve done this a few times and like them piping hot, so I’ve taken to using a big pan where I can fit all the fritters on the one pan.

Enjoy, Lindsay