Corn and Potato Fritters

An ideal supper or brunch dish for two.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2  tablespoons  oil
• 1  small onion, sliced
• 1  garlic clove, crushed
• 350  g potatoes, grated
• 200  g  frozen sweetcorn, thawed
• 1⁄2 teaspoon dried oregano
• 1  egg, beaten
• 60  g  grated edam cheese
• 2  eggs

Directions

1. Heat 1 tbsp of the oil and gently fry the onion until soft but uncoloured. Remove from heat.
2. Mix the potato and sweetcorn together and add the the oregano, beaten egg, onion mix and seasoning if desired.
3. Heat the remaining oil in a frying pan or skillet. Divide the mixture into two and place into the hot pan to make two oval shaped cakes.
4. Cook the fritters over a low heat for about 10 mins until the bottom is golden and they are almost cooked through. It helps to flatten them with a palette knife.
5. Sprinkle each cake with the grated cheese and place under a hot grill until the cheese is melted and golden brown.
6. White the fritters are under the grill poach or fry two eggs.
7. Serve the fritters topped with the egg and with some sliced tomatoes if desired.