5:2 Sweetcorn fritters and Stir-fry noodles

Determined not to order a takeaway after a day of craving this dish was perfect. Really simple and one the whole family enjoys.  The whole dish (noodles and 2 fritters) comes in at 284 calories.  I served this will some chilli dip which would add around 15 calories per teaspoon bringing the total to around 300 calories.

Sweetcorn Fritters

Recipe: Makes 10.  Calories per fritter 65; Feast rating: 3, 5 with the noodles! (1 = left me empty, 5 = full to the brim)


  • 100g Flour
  • 1 tbsp Baking powder
  • 6 tbsp milk
  • 1 large egg
  • 1 small can (165g) sweet corn
  • chilli dipping sauce
  • spray oil


  • Heat oven to 180 degrees c and place baking tray in oven lined with baking paper.
  • mix flour and baking powder in a small bowl
  • add in the egg stirring through and then add milk.  Whisk mixture with a folk until batter is thick but no lumps.  The batter needs to be thicker than single cream so it holds together but will spread in the pan. Add a small amount of extra flour if needed.
  • Add sweet corn and stir through.
  • Heat pan with spray of oil so pan is very lightly coated.
  • Once oil starts to bubble drop a spoonful of batter mix onto the pan.  There should be room for 3-4 spoonfuls but allow room for the mix to spread and sides not to touch.
  •  Cook each fritter for 30-60 seconds on each side until golden and cooked through.
  • Transfer fritters to oven to keep warm while making the rest of the fritters and the stir-fry noodles.


Stir-fry Noodles

Recipe: Serves 4.  Calories per serving 154; Feast rating: 4, 5 with the fritters! (1 = left me empty, 5 = full to the brim)


  • 120g dry noodles
  • 150g shredded white cabbage
  • 1 red onion diced
  • 2 thinly sliced spring onions
  • 2 carrots, about 100g, shredded or grated
  • 3 teaspoons of brown sugar
  • 3 teaspoons dark soy sauce
  • 3 teaspoons rice vinegar
  • 1 teaspoon crushed garlic
  • 1 teaspoon of rapeseed oil
  • 1 lime cut into quarters
  • optional sweet chilli dip to serve


  • Boil a pan of water and cook noodles according to instruction.  Normally takes around 4 minutes.
  • In a cup mix the brown sugar, soy sauce, rice vinegar and garlic
  • heat a wok or pan and fry the onion in the oil until cooked.
  • add to the wok the cabbage and carrots.  Cook for a couple of minutes until wilted.
  • Add most of the spring onions, holding back a little to garnish and cook for 30 seconds to heat.
  • Add the drained noodles to the vegetables the sugar, vinegar and soy mixture.
  • Stir through until all the vegetables and noodles are mixed and coated in the sauce. I use two wooden spoons to lift and fold through the mixture.
  • serve immediately with fritters. Garnish noodles with the spring onion, serve with lime to squeeze onto the noodles and a drop of chilli dipping sauce for the fritters.

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