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Takes: 20 minutes
Serves: 2

No nutritional information available.

Ingredients

- 150g cooked sweet potato, mashed
- 40g canned sweetcorn, drained (or 40g corn, sliced from the cob)
- 2 spring onions, finely chopped
- ¼ tsp paprika
- Sprinkle of chilli flakes
- Handful of fresh coriander, finely chopped
- 3 medium eggs, 1 beaten and 2 for poaching
- 1 tbsp plain flour
- Salt and black pepper
- Cooking spray
- Handful of salad leaves
- Balsamic glaze or Sriracha

Method

1. Put the sweet potato, sweetcorn, spring onion, paprika, chilli flakes, coriander and the beaten egg in a large bowl. Mix until well combined and then add the flour, season and mix a little more.

2. Take a large frying pan, spray with cooking spray and bring to a medium heat. Take a quarter of the mixture, add to one corner of the pan and flatten into a rounded patty (about 1cm thick). Repeat with the remaining mixtures, so you have four fritters.

3. Fry for 3 - 4 minutes and then carefully turn over and fry for another 3 - 4 minutes on the other side until golden.

4. Meanwhile, poach your eggs in boiling water (with a little white wine vinegar added) for 2½ minutes. Drain on a little kitchen paper.

5. To serve, put some salad leaves onto two plates, top with two fritters, and then add the poached eggs. Finish with either a splash of balsamic glaze or Sriracha chilli sauce.