Spiced corn fritters with spinach & poached eggs
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Harissa is a North African chilli paste - using it in these moreish fritters gives them a spicy kick.
Ingredients
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
Spinach
200 g
0% fat natural Greek yogurt
4 tablespoon(s)
Paprika
1 pinch
Instructions
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.
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