Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings – save half for another day if you’re following our Healthy Diet Plan
Prep:10 mins
Serves 4
For the fritters & eggs1 tsp rapeseed oil1 small red onion (85g), finely chopped1 red pepper, deseeded and finely diced100g wholemeal self-raising flour1 tsp smoked paprika1 tsp ground coriander1 tsp baking powder325g can sweetcorn, drained6 large eggs
STEP 1Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.STEP 2Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.STEP 3Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.STEP 4Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you’re following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.
