Sweetcorn Fritters with Avocado Salsa and Poached Egg: 

 

Serves 4 people:

 

Salsa

·         2 ripe avocados

·         Chopped coriander

·         ¼ Finely chopped red onion

·         Juice of 1 lime

·         Sea salt, pepper

Fritters

·         90g drained sweetcorn

·         ¼ cup coconut flour

·         3 organic eggs

·         1 level tsp baking powder

·         1 spring onion

·         150ml milk

·         1 tsp coconut oil

·         Salt and pepper to season

eggs

·         4 organic eggs

·         Splash of Apple cider vinegar when cooking the egg

 

Optional: drizzle over some Biona hot pepper sauce at the end

 

1.    Chop the avocado and onion up finely and place in a bowl.

2.    Mix well with the lime juice, mushing the salsa with a fork.

3.    Season and set aside

4.    Mix the coconut flour and baking powder in a large bowl and whisk in the eggs.

5.    Slowly add the milk, whisking until a batter is formed.

6.    Stir in the spring onion and sweetcorn.

7.    Pour the coconut oil onto a frying pan and place on a high heat.

8.    Spoon the batter onto the frying pan, forming circles.

9.    After 2-3 minutes or until golden brown, flip the fritter carefully and repeat on the other side.

10.  While the fritters are cooking, get a shallow pan of boiling water and add the apple cider vinegar.

11.  Gently crack the eggs into the water and remove once cooked to your liking. (3-5 minutes gives a runny yolk)

12.  Put the salsa on the plate, then place the fritters on top, finishing with the egg.

13.  Season with chili flakes, salt and pepper & hot pepper sauce 

Windmill products used in this recipe