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
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