Monday, 6 February 2017

Sweetcorn fritters with avocado, poached egg and mint chutney

Sweetcorn fritters with avocado, poached egg and mint chutney

It's meat free Monday, whilst I did think some nice crispy bacon would have gone nicely with this, guess what, I didn't miss it in the slightest, this dish was so tasty, meat free Monday's are becoming a regular feature in our household!

  • 200g tinned sweetcorn
  • 40g plain flour
  • 1/4 tsp chilli powder 
  • 1/2 tsp ground cumin
  • 3 large free-range eggs, 1 of them lightly beaten
  • Handful fresh coriander, chopped plus extra leaves to garnish
  • Grated zest 1/2 lime
  • 1 tbsp sunflower oil
  • 1 ripe avocado
For the chutney
  • 30g fresh mint leaves
  • 15g fresh coriander leaves
  • 1 garlic clove,minced 
  • 1 small green chilli
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • Juice of 1 lime

Put all the chutney ingredients into a food processor with 2 tbsp of water and blitz until smooth, then transfer to a bowl.

Clean out the food processor and then blitz half of the sweetcorn until it forms a coarse paste.  Add this to a bowl along with the rest of the sweetcorn, flour, chilli powder, cumin, beaten egg, chopped coriander, lime zest and a good pinch of salt - mix to a batter.

Heat the oil in a large frying pan then spoon the batter into the pan to form 4 circles.  Cook for 2-3 minutes on each side on a low medium heat until golden.  Set aside and keep warm.

Bring a pan of water to a rolling boil, add a few splashes of white wine vinegar and then add your eggs.  It is useful to crack each egg into a small dish beforehand so you can just empty them straight into the pan.  Cook the eggs for 3 minutes and remove with a slotted spatula.

Divide the fritters between two plates then serve with a good dollop of chutney, half the sliced avocado, a poached egg and a few coriander leaves.

I served this dish with a salad and it made a really satisfying yet light meal, a big hit in our house and I will definitely be making this again.  Next time I might add some finely chopped spring onions and fresh chilli to the batter mix, give it an extra crunch and hit of flavour.  Hope you enjoy! Recipe from Delicious Magazine.

No comments:

Post a Comment