Monday, 26 May 2014

Chorizo and Sweetcorn Fritters

My Husband has always enjoyed cooking but with his working hours increasing I seem to have taken the main responsibility for food and meals in our home. Over the May bank holiday weekend's he's had a bit more of a chance to join in and has made us some tasty meals, including these delicious chorizo and sweetcorn fritters. They were really tasty and perfect for a light lunch when served with lightly spiced wedges and salad. All four of us enjoyed them!

  • Spanish chorizo sausage, diced
  • 1 x Tin of sweetcorn, drained
  • Golden breadcrumbs
  • Instant mashed potato mix
  • Mild chilli powder
  • Plain flour
  • 1 x Egg

  1. Preheat the oven to 180°c (fan 160°c, gas 4) and prepare the instant mashed potato mixture, following the instructions on the packet. 
  2. Cut the Spanish chorizo sausage into small chunks and fry them in a pan until crispy.
  3. Stir the chorizo, along with the drained tin of sweetcorn and 1tsp of mild chilli powder, into the instant mash mix.
  4. Shape the potato mix into evenly sized patties, coating each one in plain flour. Dip them into a beaten egg and then roll in the golden breadcrumbs (or your own, made by whizzing 3 or 4 slices of bread in the blender).
  5. Heat some oil in a large frying pan and fry the fritters until golden top and bottom. Place them on a baking tray and bake in the oven for around 10 minutes until they are warm all the way through.
  6. Serve with lightly spiced potato wedges and salad and tuck in!