Spiced corn fritters with spinach and poached eggs
⅔ cup(s), (100g)
1 medium, lightly beaten
Canned corn kernels in brine, rinsed, drained
1 300g can, (buy 1 x 300g can)
2 individual, finely chopped
1 tbs, chopped
Baby spinach leaves
99% fat-free plain yoghurt
⅓ cup(s), (80g)
1 x 3 second spray(s)
- Sift together flour and baking powder into a large bowl. Stir in egg, milk, corn, harissa, shallots and coriander until just combined.
- Lightly spray a large non-stick frying pan with oil. Drop spoonfuls of mixture into pan. Cook for 1-2 minutes each side or until golden and cooked through. Repeat to make 12 fritters.
- Meanwhile, half-fill a medium frying pan with water. Carefully break 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs gently for 1-2 minutes or until egg whites are set and yolks are still soft. Place spinach in a microwave-safe dish. Cover and cook on High (100%) for 2 minutes or until wilted. Divide it between 4 serving plates.
- Serve fritters on spinach, topped with a poached egg and drizzled with yoghurt. Sprinkle with a little smoked paprika to garnish.