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Sweetcorn fritter with salsa

Fuss-free fritter


Serves 4


Ready in about 20 minutes

6 large eggs

340g can sweetcorn kernels, drained

6 spring onions, finely sliced

1 green pepper, deseeded and diced

1 red pepper, deseeded and diced

300g tomatoes, diced

1 red chilli, deseeded and diced (optional)

1 tbsp tomato purée

Juice of 2 limes

Low-calorie cooking spray

Rocket, to serve

1 Beat the eggs in a large mixing bowl. Stir through the sweetcorn, half the spring onions, and the green pepper, then season.

2 In a small bowl, mix together the red pepper, tomatoes, chilli (if using) and remaining spring onions. Combine the tomato purée and lime juice, then stir into the salsa and season to taste.

3 Preheat your grill to high. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-low heat. Pour in the egg mixture and cook for 5-6 minutes, or until the top starts to set. Finish under the grill until the egg is cooked through.

4 Remove the fritter from the pan, leave to cool, then slice into 8 wedges. Pack the wedges and the salsa into airtight containers and chill for up to 2 days. For a take-to-work meal, put a handful of rocket into a lunch box, top with 2 fritter wedges and a dollop of salsa, then seal and chill until ready to eat.

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About Slimming World

August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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