SWEETCORN CAKES WITH POACHED EGGS & SALSA

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Sweetcorn cakes with poached eggs & salsa image

Pan-fry vegetable patties until golden, then top with avocado and an egg - a Mexican-inspired vegetarian breakfast, brunch or dinner

Provided by Miriam Nice

Categories     Breakfast, Brunch, Dinner, Supper

Time 1h

Number Of Ingredients 19

460g jar roasted red peppers , drained and chopped
1 shallot , finely diced
1 green chilli , deseeded and finely diced
small handful coriander , chopped
juice 1 lime
300g cottage cheese
3 large eggs
340g can sweetcorn , drained
small handful coriander , chopped
1 garlic clove , crushed
300g plain flour
½ tsp smoked paprika
1 tsp cumin
½ tsp bicarbonate of soda
sunflower oil , for frying
4 eggs
2 avocados , peeled and sliced
80g bag rocket
2 limes , quartered

Steps:

  • First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium

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