Ingredients (For two) – easily halved except for the egg!.
- 140gms broccoli florets ( about one small head, cut off florets and throw the stems away)
- 150gms tin of sweet corn, drained
- 140gms flour (about 140 ml or half a US cup rounded()
- 75gms Cheddar cheese grated
- 1 beaten egg
- 75ml milk, more or less
- 2 tbs sweet chilli sauce
- 2 tbs chopped basil leaves
- 2 tbs chopped spring onion
- sunflower oil for frying
Boil, microwave or steam the broccoli until soft, and chop up into small pieces. Mush the sweet corn in a bowl with the bottom of a jar. Mix everything else together except the oil. It needs to be splodgy, not too runny. You can adjust with more flour (makes it less runny) or more milk (makes it more runny). Season with salt and pepper. If you don’t have the basil or chilli sauce it still works but is more bland. A condition easily corrected later with tomato ketchup! Heat a glug of oil on a frying pan to medium hot (shimmering but not smoking). Dollop big spoonfuls of your batter onto the hot oil and press out to a flat shape if they look like a lump. You are aiming for something like small burgers in shape and size. You will need two pans or do this in two batches. After a minute or so turn them over. The bottom should look brown, if not you turned too soon. Each minute turn again, cooking time will vary according to thickness of dollop and heat of pan but when they look brown (not black!) on each side they are probably done. You are aiming for crispy on the outside and set in the middle (a subtle mini autopsy on one of them will show if they are done.) Keep cooked ones warm while you finish the batches. Serve with grilled bacon, a couple of sausages or something like that. Vegetarians could just make a meal of these, with maybe a yogurt dip on the side.