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Baked sweetcorn fritters with Mexican-style salad recipe

Baked sweetcorn fritters with Mexican-style salad recipe

89 ratings

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

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 459 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Dairy-free


  • 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

  • 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


  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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