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Spiced corn fritters with spinach & poached eggs

Spiced corn fritters with spinach and poached eggs

Total Time
30 min
15 min
15 min
This hearty café-style breakfast is perfect for a leisurely weekend brekky with friends. To speed up the prep time, the fritters can be made ahead and reheated. The harissa gives them a spicy kick, but you can reduce it if you prefer a more subtle heat.



4 medium

Baby spinach

100 g

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Smoked paprika

1 pinch

Plain flour

cup(s), (100g)

Baking powder

1 tsp


1 medium, lightly beaten

Skim milk

100 ml

Canned corn kernels, rinsed and drained

1 300g can

Harissa paste

1 tbs

Green shallot(s)

2 individual, finely chopped

Fresh coriander

1 tbs, chopped, plus extra leave to serve

Oil spray

1 x 3 second spray(s)


  1. To make fritters, sift 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 and heat over medium heat. Drop tablespoons of mixture into pan and spread out with the back of a spoon to form 7 cm fritters. Cook for about 2 minutes on each side or until golden and cooked through. Repeat to make 12 fritters in total.
  2. To poach eggs, half fill a large saucepan with water, add a pinch of salt and bring to a gentle simmer. Carefully crack 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs for 2–3 minutes or until whites are set and yolks are cooked to your liking.
  3. Divide spinach among 4 serving plates. Top each serving with 3 fritters and a poached egg. Serve drizzled with yoghurt and sprinkled with paprika and extra coriander.


COOK'S TIP: If yoghurt is thick, stir through a little water for a thin, drizzling consistency. TO REFRIGERATE: Store fritters in a reusable container for up to 4 days. Microwave until warm to serve. TO FREEZE: Store fritters as above for up to 2 months. Reheat from frozen as above.