Baked Sweetcorn Fritters with Mexican-Style Salad Recipe

Packed with zingy spring onion, sweet red pepper and smoky paprika, these vegetarian sweetcorn fritters celebrate the fresh flavours of Mexican cuisine. Pair with a hearty salad combining creamy avocado, zesty lime and kidney beans, and top with a runny poached egg for an extra treat.

Serves 4 - 10 mins to prepare and 20 mins to cook - 459 calories / serving - Freezable

1 tbsp olive oil
1 red pepper, finely diced
4 spring onions, finely sliced
1 small garlic clove, crushed
325g tin sweetcorn, drained
150g self-raising flour
½ tsp smoked paprika
6 large eggs
For the salad
1 small avocado, peeled and diced
210g tin kidney beans, drained and rinsed
100g cherry tomatoes, quartered
1 lime, ½ juiced, ½ cut into thin wedges
5g fresh coriander, roughly chopped, plus extra to serve

Shop Ingredients from Tesco

Preheat the oven to gas 6, 200°C, fan 180°C. Line 2 baking trays with nonstick baking paper. Heat ½ tbsp oil in a frying pan over a medium heat. Fry the pepper for 5 mins, then add the spring onions and garlic; fry for 2 mins. Transfer to a large bowl; cool for 5 mins.

Add the sweetcorn, flour and paprika to the bowl; season and mix well. Add 3 tbsp water and 2 eggs and combine.

Divide the mix into 8 equal mounds on the trays, then spread each into a 1cm-thick circle. Bake for 10 mins, then flip and bake for 8-10 mins until golden.

Meanwhile, mix the salad ingredients in a bowl with ½ tbsp oil; season.

To poach the eggs, bring a large pan of water to the boil, then reduce the heat until barely simmering.
Swirl the water with a wooden spoon to create a whirlpool and carefully crack 1 egg into the centre; immediately repeat with a second egg. Cook for 3 mins until the whites are just set and the yolks runny. Repeat with the remaining 2 eggs.

Serve 2 fritters each, with an egg on top and the salad alongside. Garnish with lime wedges, black pepper and extra coriander.

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