Sweetcorn Fritters with Cucumber, spinach, Tomato Feta Salad

Sweetcorn Fritters with Cucumber, spinach, Tomato Feta Salad
Serves: 4 makes 8 fritters
Prep Time: 15 minutes
Cook Time: 10 minutes

These sweetcorn fritters are quick, easy and full of flavour. Serve them with the fresh cucumber, tomato and feta salad for a delicious lunch or quick tea. The fritters are also great on their own for breakfast, served warm with a poached egg on top.

Ingredients

For the sweetcorn fritters

  • 2 corn on the cobs

  • 1 onion, finely diced

  • 100g self-raising flour

  • 40g grated cheese

  • 2 eggs

  • ½ tsp ground cumin

  • ½ tsp dried dill

  • ½ tsp ground coriander

  • ½ tsp garam masala

  • Salt and pepper

  • Oil, for cooking

For the cucumber, tomato & feta salad

  • ½ large cucumber or 1 small cucumber

  • 4-5 small tomatoes

  • 60g feta cheese

  • 2 handfuls spinach

For the dressing

  • 2 tbsp olive oil

  • Juice of ½ lemon

  • ½ tsp Dijon mustard

  • ½ tsp honey

  • Salt and pepper

Method

  1. Prepare the sweetcorn. Remove the husks and any silky strands from the corn. There is no need to cook the corn first. Stand each cob upright on a chopping board and, using a sharp knife, carefully slice downwards to remove the raw kernels.

  2. Add the corn kernels and finely diced onion to a large bowl. Add the self-raising flour, grated cheese, cumin, dill, coriander and garam masala. Season with salt and pepper and mix well.

  3. Beat the eggs in a separate bowl, then pour them into the sweetcorn mixture. Stir until everything is evenly combined.

  4. Heat a little oil in a frying pan over a medium heat. Spoon small amounts of the mixture into the pan and gently flatten each one with the back of a spoon.

  5. Cook the fritters for around 3–4 minutes on each side, until golden brown and cooked through in the centre. Keep the heat at medium so they cook through without browning too quickly. Repeat with the remaining mixture, adding more oil as needed.

  6. Prepare the salad. Cut the tomatoes into quarters and slice the cucumber into half-moons. Add to a bowl with the spinach and crumble over the feta.

  7. Make the dressing. Whisk together the olive oil, lemon juice, Dijon mustard and honey. Season with salt and pepper.

  8. Pour the dressing over the salad and gently toss everything together.

  9. Serve the warm sweetcorn fritters with the cucumber, tomato and feta salad on the side. They’re also delicious with a spoonful of tomato relish.