Sweetcorn fritters with chipotle cod
Rustle up some sweetcorn fritters to enjoy with cod in a spicy tomato sauce for a speedy midweek meal. It's ready in just 20 minutes
Thai green tofu noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 280g pack firm tofucut into cubes
- 300g bag stir-fry veg
- 150g baby cornhalved lengthways
- 150g mangetout
- 2 tbsp Thai green curry paste
- 1-2 green chilliesthinly sliced
- 250ml light coconut milk
- 250g fresh egg noodles
- 4 spring onionssliced
- limewedges, to serve
Nutrition: Per serving
- kcal331low
- fat17g
- saturates5g
- carbs26g
- sugars7g
- fibre6g
- protein16g
- salt0.6g
Method
step 1
Heat the oil in a non-stick frying pan or wok. Add the tofu and fry, turning regularly, over a high heat for 6-7 mins or until golden. Remove with a slotted spoon and set aside.
step 2
Tip the stir-fry veg, corn and mangetout into the pan and cook for 5 mins. Stir through the curry paste, chilli, coconut milk and noodles, then bring to a simmer and cook for 5 mins. Return the tofu to the pan. Divide between bowls and top with the spring onion. Serve with the lime wedges for squeezing over.
