A simple tasty rustic treat for an easy but tasty brunch, lunch or even dinner.

• 2 cans (420g) corn kernels, drained  (or less if you substitute something like cooked chicken for some corn)
• 6 spring onions/shallots, finely chopped
• 2 generous tablespoons of Polenta (I use a coarse grain)
• 3 eggs, lightly beaten
• salt and pepper
• Olive oil

• Combine all ingredients other than olive oil
• Heat oil in a non-stick pan
• Add corn fritters in large spoonfuls. Try and keep in neat mounds by edging egg run-off back to the fritter
• Cook on first side approximately 5 minutes and 3 minutes on second side.
• Remove and drain on paper towels
• Serve with tossed salad. An addition of a tomato relish or slow roasted cherry tomatoes is a nice touch. Can also be served with crispy bacon

I have made this just with corn as well as combining with cooked chicken. Both have been delicious.