This simple recipe is a great addition to any lunchtime meals. Uses our standard 111 emergency recipe. That is 1 egg, 1 cup of liquid, 1 cup of flour, adapted for corn fritters.

  • 2 x cans of corn kernels
  • 2 x cups of self-raising flour
  • 2 x fresh eggs
  • 40 grams of fresh microgreens (in this case a mixture of kale, cress and Rambo radish)

Feeds family of 4 with some left overs for afternoon snacks.

Stir together the flour, corn and eggs (add in a little milk or water to thin if needed) and fold in microgreens.

We use an electric frypan and add in 2 tablespoons (a squirt of) sunflower oil to coat the base of the pan – bring the pan up to a medium-high temperature before you add in the first fritters. They should sizzle when they are added to the pan. Into this, we place 6 spoon fulls of fritter mixture and cook until golden brown and flip – keep warm in the oven until they are all ready for the family to enjoy together!