Via: Tara Fisher
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.
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.
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.
Serve 3 fritters per person, with a generous spoonful of salsa and a poached egg on top.