A light summery dish, versatile either as a brunch or light meal.
Preheat the oven to 180 deg celcius
Drain the sweetcorn and rinse under cold running water.
Chop the parsley, dice the red and yellow pepper and red onion. Mix with the sweetcorn. Season with salt and pepper & smoked paprika. Stir in the egg and allow the mixture to rest for 10 minutes.
To cook the fritters: heat a frying pan until hot and add the olive oil. Use a tablespoon to spoon individual fritters into the hot oil. Cook until golden brown and then turn over and cook the other side until it is also golden brown. Transfer to a baking tray and repeat until you have used up all of the fritter mixture.
Quarter the cherry tomatoes
Finely slice the spring onions.
Remove the seeds from the chilli and finely dice the flesh.
Pick the leaves from the coriander and mint and roughly chop. Zest and juice the lime.
Mix the cherry tomatoes, spring onion and chilli with the mint and coriander leaves. Add the olive oil. Add the lime juice and zest to taste. Mix well. Adjust with more olive oil or lime if needed.
bring to the boil a large pot of acidulated water.
crack eggs into individual cups to ensure that they are whole and unblemished.
when the water is at a 'rolling boil' swirl with a slotted spoon and add eggs one at a time in rapid succession. Simmer until the white is set but the yolk remains liquid approximately 3-4 minutes.
Remove and serve immediately, or chill in cold water and heat through to serve
Place the bacon slices on a baking tray between two sheets of baking paper and bake in the oven at 180 deg C until cripy.( About 20 minutes)
Warm the fritters in the oven for 5 minutes whilst you are poaching the eggs.
Serve the fritters topped with the salsa,bacon crisps, poached egg and pea shoots.
«If serving for more people, precooking the eggs and chilling rapidly helps to ensure that everything is ready at the same time.»