Photo: Tara Fisher
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
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.
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.
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.
Serve 3 fritters per person, with a generous spoonful of salsa and a poached egg.
Warning: This recipe contains partially cooked eggs