Sweetcorn Fritters with crispy bacon & Guacamole
Golden sweetcorn fritters, served in a stack with crispy bacon and dollops of guacamole, make a great family supper dish.

•Children's
•Organic
•Diabetic (low sugar)
 

Preparation time : 15 minutes
Cooking time : 25 minutes to 30 minutes
Total time : 40 minutes to 45 minutes

Makes: 12 fritters
Serves: 4
 

Ingredients
100g Waitrose Organic Self-raising Flour
150ml organic semi-skimmed milk
2 organic eggs, separated
Pinch Waitrose Organic Chilli Flakes (optional)
½ x 20g pack fresh organic curly parsley, finely chopped
½ x 500g bag frozen Waitrose Organic Sweetcorn, thawed
4 rashers Waitrose Organic Free Range Smoked English Dry Cure Back Bacon
4 tsp organic sunflower oil, for frying

For the guacamole
1 ripe organic avocado, halved, stoned, peeled and chopped Juice of ½ organic lemon
1 tbsp organic Mayonnaise

Method

1.Sift the flour with a pinch of salt into a large mixing bowl. Pour the milk into a jug then add the egg yolks, chilli flakes if using, and parsley. Mix well. Gradually add the egg mixture to the flour, whisking until smooth. In a clean bowl, whisk the egg whites until they form soft peaks, then fold into the batter along with the sweetcorn. Leave the batter to stand while you make the guacamole.
 

2. Using a fork, mash the avocado with the lemon juice, mayonnaise and seasoning until smooth and creamy. Set aside while you grill the bacon on a medium heat for 3-4 minutes until crisp.
 

3. Meanwhile, heat 1 teaspoon of oil in a frying pan. Ladle spoonfuls of the batter into the pan to make individual fritters about 10cm in diameter. Cook in batches of 3.
 

4. Fry the fritters for 3-4 minutes on each side, until golden brown, then keep warm while you cook the remaining batches. Cut the bacon rashers in half and sandwich between 3 fritters, to make a stack, then repeat. Serve topped with a generous dollop of guacamole.
 

Cook's tips

Any leftover fritters can be cooled, then frozen for enjoying another day. To save time, buy Fresh Guacamole Dip instead of making your own.
 

This one-pot dish really is the ultimate brunch for a lazy weekend.
Easy to prepare, it can be ready in just 30 minutes.

•Organic
Preparation time : 10 minutes
Cooking time : 30 minutes to 35 minutes
Total time : 40 minutes to 45 minutes

Serves: 2

Ingredients

1 large organic white potato, scrubbed and cut into wedges 2 tbsp organic olive oil
½ x 340g pack Organic Pork Chipolatas (6 sausages)
½ x 250g pack Organic Portabellini Mushrooms (about 6 mushrooms)
8 Organic Sultan’s Jewel Tomatoes
2 Large Free Range Organic Columbian Blacktail Eggs

Method

1.Preheat the oven to 200°C, gas mark 6. Place the potato wedges in a large non-stick roasting tin, drizzle with 1 tablespoon of the oil and cook for 10 minutes.
 

2.Add the sausages and mushrooms, then season. Drizzle with the remaining oil and gently toss together. Return to the oven and cook for a further 15-20 minutes. Halfway through the cooking time, turn the sausages and potato wedges and add the tomatoes. Cook until the wedges are crisp and the sausages cooked through.
 

3.Make 2 gaps in the potato mixture and crack an egg into each. Season and return to the oven for 3-4 minutes until the eggs are softly set.
 

4.Carefully divide the mixture between 2 plates and serve with Heinz Organic Tomato Ketchup.

Cook's tips

Replace the sausages with organic bacon if you prefer, or use vegetarian rather than meat sausages.

Drinks recommendation

Serve with a revitalising glass of organic orange