Make these fritters small and you’ll get all the flavour with no guilt! You can omit the bacon for a lower-fat, veggie option.

PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES MAKES 10

EASY / PREPARE AHEAD

3 rashers lean back bacon, finely chopped

Vi red pepper, finely chopped

3 spring onions, finely sliced

2 x 198g cans sweetcorn, drained

large handful fresh coriander leaves, finely chopped

2 large free-range eggs, beaten

50g (2oz) plain flour

sunflower or groundnut oil, for frying

lime wedges, to serve

grilled bacon rashers and spinach leaves, to serve (optional)

1  Heat a frying pan. Dry-fry the bacon and pepper until the peppers have softened and the bacon is crisp. Combine with the spring onions, sweetcorn, coriander and eggs in a bowl and season well. The uncooked mixture will keep in the fridge for up to 24 hours.

2  Preheat the oven to its lowest setting. Heat enough oil in a frying pan so that it is about 1cm (Viin) deep in the pan. When it begins to shimmer, dollop dessertspoons of sweetcorn mixture into the oil, flattening them out so they form a fritter. Cook for about 2 to 3 minutes on each side, until they are dark golden and crisp. Drain on kitchen paper. You will have to cook these in batches, so keep the first ones warm in a low oven while you finish the mixture.

3 Serve with lime wedges, and extra bacon and spinach, if you like. Per fritter: 122 calories. 5g fat (1g saturated), 13g carbohydrate