Sweetcorn fritters with eggs & black bean salsa

Sweetcorn fritters with eggs & black bean salsa


For the fritters & eggs

  • 1 tsp rapeseed oil
  • 1 small red onion (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 (85g), finely chopped
  • 4 tomatoes (320g), chopped
  • 2 x 400g cans black beans , drained
  • 1 lime , zested and juiced
  • ½ x 30g pack coriander , chopped


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.

  • STEP 2

    Heat the oil in a small pan and fry the onion and pepper for 5 mins 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.

  • STEP 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 mins until set and golden.

  • STEP 4

    Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you’re following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.