Spiced corn fritters with spinach and poached eggs
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Egg(s)
4 medium
Baby spinach
100 g
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Smoked paprika
1 pinch
Plain flour
⅔ cup(s), (100g)
Baking powder
1 tsp
Egg(s)
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)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.