Sweetcorn Fritters with Poached Eggs

Make sweetcorn fritters with poached eggs, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Sweetcorn, tinned and drained (Drained well. Crush a third of it with a fork so the batter holds together. Drained weight.)
30 g Gluten-free plain flour
3 large, about 165 g Egg (One goes into the batter; the other two are poached.)
30 g Spring onion
8 g Rapeseed oil
50 g Greek yogurt, 0% fat
A quarter teaspoon Baking powder
Half a red chilli, chopped Fresh red chilli
A handful, chopped Fresh coriander
To serve Hot sauce
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Mix the flour, baking powder and salt. Beat in one egg and two tablespoons of water to a thick batter, then stir in the sweetcorn, spring onion, chilli and coriander.
2. Heat the oil in a non-stick pan over a medium heat and drop in three heaped spoonfuls, flattening each to about 1 cm. Fry for three minutes a side until golden and firm.
3. Poach the remaining two eggs in simmering water for three minutes while the fritters cook.
4. Stack the fritters, sit the eggs on top and add the yogurt and hot sauce.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/sweetcorn-fritters-poached-eggs

AI-generated images illustrating the recipe.

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