Serves 4
30 minutes, or 2 hours if cooking the chilli jam too
Ingredients
Courgette 3 grated
Spring onions 4
Garlic 2 cloves
Lime zest 1
Egg 2 medium + 4 for serving
Self raising flour 150g
Feta 150g
Ground coriander 1 tbsp
Ground cumin 1 tbsp
Sweetcorn 120g
Chilli Jam
Red Onion 1/2
Red pepper 1
Red chilli 4
Ginger 1 thumb
Garlic 2 cloves
Chopped tomatoes 1/2 400g tin
Golden caster sugar 200g
Cider vinegar 120ml
Method
Chilli Jam: Chop the onion, red pepper and chillis very small. Place into a medium pan and add the grated ginger, crushed garlic, chopped tomatoes, sugar and vinegar. Bring to a boil and then turn down the heat and simmer for 1-1.5 hours (stirring every so often) until most of the liquid has been absorbed and you have a thick jam like texture.
Meanwhile, grate the courgette and place into a sieve with a sprinkling of salt. Leave to drain over a sink for 10 minutes. Squeeze out any excess water and the place into a mixing bowl.
Cook the sweetcorn if using frozen, or just add if using canned. Chop the spring onions and add them in, then the crushed garlic, lime zest, spices and flour.
Crack the eggs and whisk in a separate bowl and then pour in bit by bit, stirring to incorporate until you have a thick batter.
Stir though the crumbled feta and preheat the oven to 150 c.
Season well with salt and pepper.
When the chilli jam is ready, heat a large flat pan and pour some vegetable oil over. Spoon 2 tbsp of batter on and flatten with a spoon to make a patty. There should be enough for 12.
Repeat with as many as you can fit on (you may need to do in batches). Fry for 2-3 minutes on each side until brown and crispy, then transfer to the oven whilst you do the rest.
When the last batch are cooking, poach 4 eggs.
Serve 3 on each plate, with the eggs on top and chilli jam on the side.
Eat and enjoy!
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