Sweetcorn Fritters with Eggs and Black Bean Salsa

Name: Sweetcorn Fritters with Eggs and Black Bean Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: mexican
Ingredients: 1 tsp rapeseed oil; 1 small red onion (85g), finely chopped; 1 red pepper deseeded and finely diced; 100g wholemeal self-raising flour; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp baking powder; 325g can sweetcorn drained; 6 large eggs; 1 small red onion (85g), finely chopped; 4 tomatoes (320g), chopped; 2 x 400g cans black beans drained; 1 lime zested and juiced; 1/2 x 30g pack coriander chopped

4.05 (44)

⏱ 30 mins 🍽 Serves 4 🌶 mexican ✅ Easy 🏷 Breakfast

This vibrant Mexican brunch dish combines baked sweetcorn fritters with perfectly poached eggs and a fresh black bean salsa. It's a nutritious option that incorporates several portions of vegetables into one satisfying meal. The recipe yields four servings, making it ideal for a weekend breakfast or a leisurely brunch. Preparation and cooking are completed within 30 minutes for a straightforward and flavourful result.

Ingredients

1 tsp rapeseed oil
1 small red onion (85g), finely chopped
1 red pepper deseeded and finely diced
100g wholemeal self-raising flour
1 tsp smoked paprika
1 tsp ground coriander
1 tsp baking powder
325g can sweetcorn drained
6 large eggs
1 small red onion (85g), finely chopped
4 tomatoes (320g), chopped
2 x 400g cans black beans drained
1 lime zested and juiced
1/2 x 30g pack coriander chopped

Method

Preheat your oven to 200C/180C fan/gas 6. Prepare a large baking tray by lining it with baking parchment.
Warm the oil in a small pan and cook the chopped onion and diced pepper for 5 mins until they soften. In a separate bowl, combine the flour, smoked paprika, ground coriander and baking powder. Stir in the cooked onion and pepper, the drained sweetcorn and 2 of the eggs until well mixed.
Place eight separate spoonfuls of the batter onto the prepared tray, spacing them well apart. Gently press each mound with a spoon to flatten slightly. Bake for 20 mins until the fritters are golden and firm.
While the fritters bake, prepare the salsa by mixing the remaining chopped onion, tomatoes, drained black beans, lime zest, lime juice and chopped coriander. Poach 2 of the remaining eggs to your preferred doneness. For immediate serving, plate four fritters with half the salsa and the poached eggs. Cool and store the other four fritters for later, reheating them to serve with 2 more poached eggs and the rest of the salsa.

Nutrition (per serving)

Calories437 kcal

Fat12 g

Saturates3 g

Carbs46 g

Sugars12 g

Fibre16 g

Protein27 g

Sodium360 mg

Recipe details

Skill levelEasy

CategoryBreakfast

Cuisinemexican

DietHealthy, Vegetarian