Sweetcorn and chorizo fritters

These yummy potato and sweetcorn bites have lots of great Spanish flavour from the chorizo.

Serves: 4

Preparation time:  20 minutes

Cooking time:  25 minutes

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You will need

  • 100g Spanish chorizo, sliced
  • 200g instant mashed potato mix, prepared as per pack instructions
  • 2 x 198g tins of sweetcorn in water, drained
  • 2 teaspoons mild chilli powder
  • 3-4 slices of bread
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 100ml soured cream
  • ½ cucumber, sliced
  • 2 packs of little gem lettuces, roughly chopped
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Recipe Information

Step by step guide to making Sweetcorn and chorizo fritters

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4.
  2. Fry the Spanish chorizo slices in a pan until crispy. Stir the chorizo into the prepared mashed potato, then add the drained sweetcorn, and 1 teaspoon of the mild chilli powder.
  3. Whizz the bread in a blender to make breadcrumbs. Shape the potato mixture into 8 evenly sized patties.
  4. Coat each pattie in plain flour, then dip in the beaten egg and roll in the breadcrumbs to make your cakes.
  5. Heat the olive oil in a pan and fry the cakes until golden, then place on a baking tray and bake in the oven for 10 minutes until warmed through.
  6. Meanwhile, stir the remaining teaspoon of the mild chilli powder into the soured cream.
  7. Mix the chopped cucumber and lettuce for the salad and divide between  plates. Serve with the sweetcorn and chorizo fritters and the chilli cream dip.

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Nutritional information for Sweetcorn and chorizo fritters

Nutritional information for Sweetcorn and chorizo fritters

Nutrition type per serving
Calories 476 kcal
Total Fat 19.8g
Saturated Fat 7.6g
Salt 0.9g
Sugar 11.6g
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