About this recipe: In this recipe, crisp, juicy sweetcorn kernels are added to a thick batter flavoured with chilli and fresh coriander, and then pan-fried in big spoonfuls. Piled on a bed of watercress and drizzled with a minted spring onion and yogurt sauce, the fritters make a delicious quick meal.
Sweetcorn is a useful source of fibre as well as vitamins A, C and folate. It is generally a popular food with children and this recipe makes a healthy dish they are sure to love. * In the past, those at risk of heart disease or stroke have been advised to limit their intake of eggs to 2 a week. Recent research now suggests that unless you suffer from diabetes, you can safely eat up to 7 eggs a week. * Watercress, like other dark green, leafy vegetables, contains folate, a B vitamin, which recent research suggests may help to protect the body against heart disease and prevent Alzheimer's disease.
Instead of chilli and coriander, flavour the batter with 2 tsp green Thai curry paste. * Make pea fritters by replacing the sweetcorn with frozen peas. Use chopped fresh basil in place of coriander. * For Indian-style spicy vegetable fritters, make a batter with 140 g (5 oz) gram (chickpea) flour, ½ tsp baking powder, 120 ml (4 fl oz) semi-skimmed milk and 1 egg. Flavour the batter with 3 tbsp chopped fresh coriander, 1 tbsp chopped fresh root ginger, 1 tsp turmeric, 1 tsp cumin seeds, ½ tsp chilli powder, 1 crushed garlic clove and ½ tsp salt. Rinse 150 g (5½ oz) spinach, then cook gently for about 2 minutes, with just the water clinging to the leaves; drain thoroughly and chop. Add to the batter together with 1 small, finely chopped onion, 1 coarsely grated courgette and 30 g (1 oz) pumpkin seeds. Cook the fritters as in the main recipe. Serve with a tomato and yogurt sauce, made by mixing 300 g (10½ oz) plain low-fat yogurt with 4 tbsp tomato passata and 3 tbsp chopped fresh coriander.
A, C * B1, B2, B12, E, calcium, zinc * B6, folate, niacin, copper, iron, potassium, selenium