- Sweetcorn Fritters With Eggs & Black Bean Salsa.jpg (39.08 KiB) Viewed 144 times
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tsp rapeseed oil
- 1 small red onion (approximately 85g), finely chopped
- 1 red pepper, deseeded and finely diced
- 100g wholemeal self-raising flour
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp baking powder
- 325g can sweetcorn, drained
- 6 large eggs
For the salsa:
- 1 small red onion (approximately 85g), finely chopped
- 4 tomatoes (approximately 320g), chopped
- 2 x 400g cans black beans, drained
- 1 lime, zested and juiced
- ½ x 30g pack coriander, chopped
Method
1. Heat oven to 200°C/Fan 180°C/Gas Mark 6 and line a large baking tray with baking parchment.
2. Heat the oil in a small pan and fry the onion and pepper for 5 minutes until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.
3. Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 minutes until set and golden.
4. Meanwhile, mix together the salsa ingredients and poach the remaining eggs to your liking.
5. Serve the fritters topped with the salsa and poached eggs.
¡SHARE TOPIC!