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Baked sweetcorn fritters with Mexican-style salad recipe
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93 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
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
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Energy
1930kj
459kcal
23%
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Fat
21g
30%
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Saturates
5g
25%
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Sugars
10g
11%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 51.1g
Protein 21.3g
Fibre 7.3g
Method
- 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.
See more Mexican recipes