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Baked sweetcorn fritters with Mexican-style salad recipe

Baked sweetcorn fritters with Mexican-style salad recipe

93 ratings

Created by The Tesco Recipes team

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. See method

Ingredients

  • 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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1930kj
    459kcal     23%

  • Fat

    21g 30%

  • Saturates

    5g 25%

  • Sugars

    10g 11%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 51.1g Protein 21.3g Fibre 7.3g

Method

  1. 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.
  2. Add the sweetcorn, flour and paprika to the bowl; season and mix well. Add 3 tbsp water and 2 eggs and combine.
  3. 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.
  4. Meanwhile, mix the salad ingredients in a bowl with ½ tbsp oil; season.
  5. 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.
  6. 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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