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Sweet corn fritters with poached egg, cherry tomato salsa and peashoots Recipe

Ingredients for people


    For the cake(s)
  • Red onion(s) : 1 whole
  • Green Giant sweetcorn (198g can) : 1 whole
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Whole egg(s) : 3 whole
  • Self raising flour : 200 g
  • Baking powder : 0.5 Tsp
  • Smoked paprika : 1 Tsp

  • For the vinaigrette
  • Fresh coriander : 0.5 bunch
  • Olive oil : 50 ml
  • Cherry tomato(es) : 200 g
  • Maldon salt : 3 pinch(es)
  • Red chilli(s) : 1 whole
  • Lime(s) : 1 whole

  • To serve
  • Whole egg(s) : 6 whole
  • White wine vinegar : 60 ml
  • Pea shoot(s) : 0.25 bunch
  • Smoked bacon slice(s) : 12 whole
Method
  • 1For the fritters

    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.

  • 2For the salsa

    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.

  • 3For the egg

    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

  • 4To 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.

Chef's tip

«If serving for more people, precooking the eggs and chilling rapidly helps to ensure that everything is ready at the same time.»

A light summery dish, versatile either as a brunch or light meal.

Rate this recipe :

(1 vote)

  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  5mins

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