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Photo of Spiced corn fritters with spinach and poached eggs by WW

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 leaves

100 g

99% fat-free plain yoghurt

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 in brine, rinsed, 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.