• 100g Spanish chorizo, sliced
  • 200g instant mashed potato mix, prepared as per pack instructions
  • 2 x 198g tins of sweetcorn in water, drained
  • 2 teaspoons mild chilli powder
  • 3-4 slices of bread
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 100ml soured cream
  • ½ cucumber, sliced
  • 2 packs of little gem lettuces, roughly chopped


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4.

  2. 2

    Fry the Spanish chorizo slices in a pan until crispy. Stir the chorizo into the prepared mashed potato, then add the drained sweetcorn, and 1 teaspoon of the mild chilli powder.

  3. 3

    Whizz the bread in a blender to make breadcrumbs. Shape the potato mixture into 8 evenly sized patties.

  4. 4

    Coat each pattie in plain flour, then dip in the beaten egg and roll in the breadcrumbs to make your cakes.

  5. 5

    Heat the olive oil in a pan and fry the cakes until golden, then place on a baking tray and bake in the oven for 10 minutes until warmed through.

  6. 6

    Meanwhile, stir the remaining teaspoon of the mild chilli powder into the soured cream.

  7. 7

    Mix the chopped cucumber and lettuce for the salad and divide between  plates. Serve with the sweetcorn and chorizo fritters and the chilli cream dip.

Nutritional Details

Each serving provides
  • Energy 1993kj 476kcal 24%
  • Fat 19.8g 28%
  • Saturates 7.6g 38%
  • Sugars 11.6g 13%
  • Salt 0.9g 15%

% of the Reference Intakes

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