Cajun Sweetcorn and Feta Fritters

Trim the spring onion and thinly slice. Trim the root from the baby gem lettuce and separate the leaves. Drain the sweetcorn in a colander. Zest and halve the lime. Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the centre. Crumble the feta into small pieces. Squeeze the lime juice into a large bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and set aside.

Break half the eggs into a bowl (2P: 2, 3P: 3, 4P: 4) and add the flour, lime zest and cajun spice. Season with salt and pepper and whisk with a whisk or fork until well combined. Stir in the sweetcorn until well combined. Then gently mix through the feta and spring onion until combined.

Heat a glug of oil in a large frying pan on medium-high heat. Once the oil is really nice and hot, spoon in separate heaped tablespoons of the batter (we made 3 fritters per person but you can make bigger or smaller ones as you like!). Cook until golden, 3-4 mins, then turn carefully and cook for 3-4 mins more on the other side. Once ready, pop them on a baking tray and put in your oven to cook the centre, 5-6 mins.

Pop your frying pan back on medium high heat, add a drizzle of oil if the pan is dry. Crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat.