Transform tinned sweetcorn into a delicious breakfast with these herby chickpea flour fritters. They’re packed with plants and high in protein and fibre to give you a good start to your day.
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Serves
2
FOR THE FRITTERS:
Tinned Sweetcorn
Spring Onion
Red Chilli
Fresh Coriander
Fresh Parsley
Egg
Chickpea Flour
TO SERVE:
Egg
Avocado
Greek Yoghurt
Cherry Tomatoes
OPTIONAL:
ZOE Daily30+
Serves
2
FOR THE FRITTERS:
Tinned Sweetcorn
Spring Onion
Red Chilli
Fresh Coriander
Fresh Parsley
Egg
Chickpea Flour
TO SERVE:
Egg
Avocado
Greek Yoghurt
Cherry Tomatoes
OPTIONAL:
ZOE Daily30+
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add the drained sweetcorn, spring onions, red chilli and fresh coriander and parsley to a blender and blitz until combined but still chunky. Add ⅓ egg and blitz again to combine.
Step 2.
Add the chickpea flour and a pinch of salt and blitz again to a thick batter. Use a spoon to stir through ½ the Daily 30+ (if using).
Step 3.
Heat a drizzle of extra virgin olive oil in a large frying pan over a medium heat. Add a couple tbsp of the sweetcorn mixture to the pan and cook for 2 mins on each side until golden and cooked through. Repeat for the remaining batter, cooking 2-3 fritters at a time.
Step 4.
While the fritters are cooking, poach your eggs in boiling water to your liking (4 mins for runny yolks). Slice the avocado and halve the cherry tomatoes.
Step 5.
To serve, stack the fritters and top with a tablespoon of Greek yoghurt and a poached egg. Serve with the sliced avocado and cherry tomatoes and an additional sprinkle of Daily 30+ (if using).
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Notes (1)
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Diane H.
2 months ago
Delicious!
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