Sweetcorn fritters with sweet chilli dip

These fritters made from tinned sweetcorn pop with fresh chilli and herbs. They’re so easy and quick to make that you could easily make them for lunch, or go for the full slaw side for dinner.

Each serving provides 397 kcal, 14g protein, 53g carbohydrates (of which 20g sugars), 12.5g fat (of which 3g saturates), 8.5g fibre and 1.9g salt.


  • 1 large free-range egg
  • 75g/2¾oz self-raising flour
  • 198g tin sweetcorn, undrained
  • 2 spring onions, trimmed and finely sliced
  • 1 long green or red chilli, finely chopped and seeds removed, if preferred
  • 25g/1oz fresh coriander leaves, finely chopped
  • ½ tsp flaked sea salt or ¼ tsp fine salt
  • freshly ground black pepper
  • 1 tbsp extra virgin olive oil
  • 4 tbsp natural yoghurt
  • 2 tsp sweet chilli dipping sauce
  • 2 cherry tomatoes, to serve
  • mixed leaves, to serve
  • lime wedges, for squeezing

For the rainbow slaw

  • 75g/2¾oz red cabbage, very finely shredded
  • 1 carrot, peeled and roughly grated
  • 2 spring onions, trimmed and finely sliced
  • ½ lime, juice only
Sweetcorn fritters with sweet chilli dip

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