For the salsa:

  • 1 ripe avocado
  • zest and juice of ½ lime
  • 100 g ripe cherry tomatoes, quartered
  • 0.5 red chilli, deseeded and finely chopped
  • 2 spring onions, white part only, finely sliced
  • sea salt

For the fritters and to serve:

  • 1 x 325g tin sweetcorn, drained
  • 1 large egg, beaten
  • 2 heaped tbsp plain flour
  • 0.5 tsp baking powder
  • 3 spring onions, white part only, finely sliced
  • 60 g halloumi, cut into 1cm dice
  • 2 tbsp chopped coriander
  • 2 tbsp vegetable oil
  • 2 large eggs, for poaching
  • coriander, to serve


  1. 1

    First, make the salsa. Halve and stone the avocado, scoop out the flesh and roughly dice; transfer to a bowl. Add the lime zest and juice, mix well, then add the tomatoes, chilli, spring onions and a pinch of sea salt. Set aside while you make the fritters.

  2. 2

    Put half the sweetcorn, the egg, flour and baking powder in a food processor with a large pinch of salt. Whiz until smooth, then transfer to a bowl and fold in the remaining sweetcorn, spring onions, halloumi and coriander. Put a small pan of water on to boil for poaching the eggs.

  3. 3

    Heat the vegetable oil in a large nonstick frying pan. When hot, add spoonfuls of the mixture (you’ll need 2 heaped tablespoons for each fritter). Fry them in batches over a medium heat for 1-2 minutes on each side until golden. Meanwhile, poach the eggs to your liking.

  4. 4

    Serve 3 fritters per person, with a generous spoonful of salsa and a poached egg.


    Warning: This recipe contains partially cooked eggs

Nutritional Details

Each serving provides
  • Energy 2600kj 621kcal 31%
  • Fat 42.8g 61%
  • Saturates 11.8g 59%
  • Sugars 12.1g 13%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 611kj/146kcal

Each serving provides

31.6g carbohydrate 4.7g fibre 25.2g protein

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