Bonitas Member Magazine Issue 1. 2020 | Page 31

Recipe SWEETCORN FRITTERS WITH EGGS & BLACK BEAN SALSA What you'll need Method 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 1. 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 4. 2. 3. Prep: 10 mins Cook: 20 mins Serves: 4 Heat the oven to 200°C and line a large baking tray with baking parchment. Heat the oil in a small pan and fry the onion and red pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, red pepper, corn and 2 of the eggs, then mix together well. 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. Meanwhile, mix together the salsa ingredients and poach the remaining eggs to your liking. Serve the fritters topped with the salsa and the poached eggs. Source: https://www.bbcgoodfood.com/recipes/sweetcorn-fritters-eggs-black-bean-salsa Page 30