Smoked Gammon & sweetcorn fritters

Makes 20 fritters, easy, 30 minutes

100g leftover cooked gammon, roughly shredded
4 large free range eggs, lightly beaten
200g baby marrows, coarsely grated/ baby marrow spaghetti
2 sweetcorn cobs, , boiled and corn carefully cut of the cob with a sharp knife to get generous chunks
Juice of 1 lime
1 garlic clove, peeled and crushed
Sea salt and freshly crushed black pepper to taste
30ml (2 Tbsp) vegetable oil to pan fry, plus more if needed



  1. In a large bowl, mix all the ingredients except the vegetable oil, taking care not to break the sweet corn too much for better visual presentation.
  2. Heat a large non-stick frying pan over medium to high heat, add the oil. Spoon, chunks of the mixture onto the pan and flatten with a back of an egg lifter to shape into a rustic round. Fry for about 2 minutes on each side until golden brown
Cooks tip – Try and get very long baby marrows to grate. The less mixture you put on the pan, the more defined the ingredients will be – about ½ spoon to a shallow filled spoon.