Sweetcorn cakes with poached eggs and salsa
Sweetcorn cakes with poached eggs & salsa
Pan-fry vegetable patties until golden, then top with avocado and an egg - a Mexican-inspired vegetarian breakfast, brunch or dinner
- Serves 4
- Easy
Nutrition per serving
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Calories 636
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Carbohydrates 79
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Saturated Fat 5
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Sugar 9
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Protein 25
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Fat 23
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Fiber 4
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Salt 1.5
Ingredients
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460g jar roasted red peppers, drained and chopped
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1 shallot, finely diced
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1 green chilli, deseeded and finely diced
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small handful coriander, chopped
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juice 1 lime
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300g cottage cheese
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3 large eggs
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340g can sweetcorn, drained
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small handful coriander, chopped
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1 garlic clove, crushed
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300g plain flour
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½ tsp smoked paprika
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1 tsp cumin
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½ tsp bicarbonate of soda
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sunflower oil, for frying
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4 eggs
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2 avocados, peeled and sliced
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80g bag rocket
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2 limes, quartered
Method
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First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
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For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweetcorn, coriander and garlic. Fold the flour, spices and bicarbonate into the batter and season.
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Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake – you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch.
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Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon.
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To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the rocket. Serve with the salsa and lime wedges on the side.