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

Spiced corn fritters with spinach & poached eggs

Points® value
Total Time
25 min
10 min
15 min
Harissa is a North African chilli paste - using it in these moreish fritters gives them a spicy kick.


Plain White Flour

100 g

Baking powder

1 teaspoon(s), level

Egg, whole, raw

1 medium, raw

Skimmed Milk

100 ml

Sweetcorn, tinned, drained

325 g

Harissa paste

1 tablespoon(s)

Spring Onions

2 medium

Coriander, fresh

1 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

4 medium, raw


200 g

0% fat natural Greek yogurt

4 tablespoon(s)


1 pinch


  1. Sift together the plain flour and baking powder into a large bowl. Stir in the egg, milk, sweetcorn, harissa paste, spring onions and coriander, and stir until well combined.
  2. Mist a non-stick frying pan with cooking spray. Put spoonfuls of the mixture into the pan to make 12 fritters. You’ll need to do this in batches, cooking the fritters for 1-2 minutes on each side until golden brown.
  3. Meanwhile, poach the eggs in a pan of simmering water. Put the spinach in a covered dish and microwave on high for 2 minutes to wilt, then divide it between 4 serving plates.
  4. Serve the fritters on the spinach, topped with a poached egg and drizzle with the yogurt. Sprinkle with a little smoked paprika to garnish.