These fritters are really tasty, quick and simple to prepare and are relatively healthy. They are made from mostly store cupboard ingredients and can easily be adapted - a few lightly sauteed mushrooms would taste great mixed into the batter, as would chopped peppers or semi-dried tomatoes. You could swap the parsley for coriander and add a splash of soy sauce for a vaguely Asian twist or stir in basil and some shredded mozzarella for a more Italian flavour. I like serving them for brunch at the weekend, topped with a poached egg and a dollop of natural yogurt that has been seasoned with salt, black pepper and lemon zest. Serves 2 125g self raising flour 1 egg, beaten 50ml milk 4 spring onions, thinly sliced 125g tinned sweetcorn, drained small bunch parsley, leaves picked and chopped 1/2 tsp chilli powder/ chilli flakes/ smoked paprika 2 tbsp oil To serve: 2 x eggs (fried or poached) 2 tbsp plain yogurt 1/2 lemon, zest only salt and black pepper Mix the yogurt, half the lemon zest and some salt and black pepper together and set aside. Sieve the flour into a large bowl. Add the egg and milk and stir together to form a smooth, thick batter. Mix in the spring onions, all but two tablespoons of sweetcorn, the parsley and chilli powder and season well with salt and black pepper. Heat the oil in a frying pan over a medium heat. Add a couple of large tablespoons of batter per fritter to the pan and cook for two minutes on each side, or until golden all over. Keep the fritters warm in a low oven while you cook the eggs to your liking. Place two fritters on each plate, top with the eggs, scatter over the remaining sweetcorn and lemon zest and serve with a spoonful of yogurt.