Spicy tuna-corn fritters with avocado-lime salsa

1
For the salsa, combine all the ingredients in a small bowl. Season with salt and pepper and keep chilled.
2
Grate the courgette and squeeze out all the liquid. Put in a bowl with the corn, tuna, red pepper, green chilli and coriander. Mix well. Stir in the flour and beaten eggs, mixing to combine. Season with salt and pepper.
3
To cook the fritters, set a frying pan with 2 tbsp olive oil over a medium-high heat. Use a large tablespoon to spoon the batter in to the pan – do this in batches. Cook the fritters for 2 minutes on each side, until golden brown. Transfer to a tray and keep warm in the oven while you cook the eggs.
4
Serve the eggs with the fritters, avocado-lime salsa, and a dash of hot sauce.

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