Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Via: Tara Fisher
Sweetcorn and halloumi fritters with avocado salsa and poached eggs
Fritters are a filling savoury brunch alternative to pancakes – and just as easy to whip up
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Ready in 35 minutes
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Cooking time 10 minutes
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Prep time 25 minutes
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Serves 2
Ingredients
For the salsa
- 1 avocado
- ½ lime, zested and juiced
- 100g cherry tomatoes, quartered
- ½ red chilli, deseeded and finely chopped
- 2 spring onions, white part only, finely sliced
For the fritters
- 325g tin sweetcorn, drained
- 1 egg, beaten
- 2 tbsp plain flour
- ½ tsp baking powder
- 3 spring onions, white part only, finely sliced
- 60g halloumi, cut into 1cm dice
- 2 tbsp chopped coriander
- 2 tbsp vegetable oil
- 2 large eggs, for poaching
Method
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1
Halve and stone the avocado. Scoop out the flesh and roughly dice, then transfer to a bowl. Add the lime zest and juice, mix well, then add the tomatoes, chilli, spring onions and a pinch of salt. Set aside.
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2
Put half the sweetcorn, the egg, flour and baking powder in a food processor with a large pinch of salt. Whizz 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.
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3
Heat the vegetable oil in a large non-stick frying pan. When hot, add spoonfuls of the mixture. Fry them in batches over a medium heat for 1-2 minutes on each side until golden. Meanwhile, poach the eggs to your liking in the boiling water.
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4
Serve 3 fritters per person, with a generous spoonful of salsa and a poached egg on top.
