Lovely Lunch Boxes - Sweetcorn and Chilli Fritters

A lovely home made lunch is one of my favourite parts of my working day - even if it is sneaked in at my desk whilst replying to yet more emails! Unfortunately, like many of you, I don't have time to make something every day. But when I do have time I much prefer something home cooked to a Pret Sandwich! Lovely Lunch Boxes is a series of my favourite easy, tasty and healthy recipes that travel well. Some might be made from leftovers from last night's dinner, some might be easy things you can assemble at work and some might need a little bit of prep the night before. I'd love to hear how they work for you, and what some of your favourite things to eat for lunch are. Enjoy!

Sweetcorn Fritters are a perennial favourite in our house. There aren't many things I can think of that are this easy to knock up with things you usually have in the fridge and pantry. What makes these fritters different is whisking the egg whites before you add the rest of the ingredients, making them really light and airy. A bit of heat from the chilli, bite from the sweetcorn and a few crunchy bits round the edges finishes them off nicely. 

I've served these here with some ripe avocado, and a simple slaw made with red cabbage, carrot, lemon juice and olive oil. If you are stuck for time a dollop of sour cream and some green salad on the side would also be perfect. These little cakes travel really well and taste great cold or warm - make some for your dinner tonight and have a tasty lunch ready for tomorrow!

Recipe
These taste great with all sorts of flavourings if you don't have any chilli or don't fancy using it. A little bit of crumbled feta, some chopped fresh herbs, some lemon zest, or a sprinkling of curry powder or garam masala would all make interesting flavour combinations. If you don't have any sweetcorn you could also try substituting defrosted frozen peas.

Makes about 8 fritters

1 egg, separated
1 tbsp milk
3 tbsp plain flour
1 x 326g can of sweetcorn, drained (or 260g defrosted frozen)
half a red chilli de-seeded and finely chopped

1. In a large clean bowl whisk the egg white with electric beaters until light and fluffy.
2. In a separate bowl whisk the egg yolk until pale and creamy, add the milk and plain flour and whisk together. Mix the sweetcorn and chilli into the egg yolk mixture along with plenty of freshly ground black pepper and some salt (go lightly here as the tinned sweetcorn can be quite salty).
3. Gently fold half the sweetcorn mixture into the egg whites with a large metal spoon, once this is well mixed in add the rest of the sweetcorn and fold until just combined.
4. Heat a tablespoon of sunflower oil in a medium frying pan over a medium high heat. Once the oil is hot drop two to three tablespoons of the mixture into the pan to make individual fritters, try not to overcrowd the pan as they will spread slightly. Gently fry for 3-4 minutes each side, flipping over once they are golden brown underneath.
5. Repeat with the remaining batter, keeping the first batch warm in the oven whilst you are waiting for the rest to cook.