Steak & bean niçoise
Try a twist on the classic salad with sirloin steak in place of tuna for a filling and balanced midweek meal that takes just 30 minutes to make
Sweetcorn fritters with chipotle cod
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 large eggs
- 2 tbsp plain flour
- 200g can sweetcorn
- 3 spring onionsfinely sliced
- 1 tbsp rapeseed oil
- 1 garlic clovefinely sliced
- 200g cherry tomatoeshalved
- 1-2 tbsp chipotle chilli sauce
- 1 limezested and juiced
- 2 skinless codfillets
- ½ small bunch of corianderchopped
Nutrition: Per serving
- kcal409low
- fat15g
- saturates3g
- carbs25g
- sugars11g
- fibre5g
- protein43g
- salt0.9g
Method
step 1
Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.
step 2
Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.
step 3
Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins. Stir through the chipotle and the lime juice and zest.
step 4
Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.
step 5
Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.
