Fish and Vegetable Fritters

So, this week's surprise from the vegbox delivery people was a carton of 15 egg whites that needed using in a few days(!) Not wanting to fill the entire house with meringues, I made these for lunch. Two days in a row.

• 1 small onion, finely chopped.
• 3 cloves garlic, crushed and finely chopped.
• 1/2 a medium courgette, finely grated. Could substitute other grated veg in here.
• 1/2 cup cooked sweetcorn - if frozen zap to defrost, if tinned, drain.
• 1 tin fish - tuna chunks, or mackerel in tomato sauce, whatever you have in the cupboard.
• 1 tbsp mayonnaise.
• sriracha sauce to taste.
• salt+pepper to taste.
• 4 tbsp plain flour.
• 4-5 egg whites - approximate from eyeing the quantity left in the carton before+after.

Drain the fish if it's in brine or oil. The small quantity of tomato sauce for fish in tomato sauce is fine thoough, and will add to the flavour.Tip the fish into a mixing bowl and break it up with a fork. Add the rest of the ingredients and mix well.

Heat a few tbsp of vegetable oil in a frying pan. Fry spoonfuls of the mixture over a low heat until brown underneath, then flip them over and continue cooking until they are brown on both sides and cooked through. Keep warm whilst you cook the next batch.

Serve with salad and more sriracha sauce.



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