Spicy breackfast
Ingredients
- 1 can sweetcorn, drained
- 1 cup grated courgette
- 3 spring onions, finely chopped (green bit only for low-fodmap)
- 70g self-raising flour
- 50ml milk (dairy-free alternative for low-fodmap)
- 1 fresh chilli, finely sliced and de-seeded
- 1.5 tsp paprika
- 2 tbsp vegetable oil
- salt and pepper to taste
Preparation
Mix the sweetcorn, courgette, flour, milk and beaten egg in a large bowl. Add the chilli, spring onion and paprika, leaving enough of each for garnishing. Season with salt and pepper to taste
Heat 1 tbsp oil in a non-stick pan over a medium heat. Spoon a burger-sized scoop of the mix into the pan – I did 2-3 at a time. Cook for approx. 3 minutes (or until starting to brown) and then flip and cook for a further 3 minutes
Meanwhile, fry the two eggs in a separate pan with the remaining vegetable oil until the white is set
Once the fritters are all ready, time to plate up! Top your stack with a fried egg, garnish with the remaining chilli and spring onion and sprinkle with salt, pepper and extra paprika for that spicy kick