Sweetcorn cakes with poached eggs & salsa
- Preparation and cooking time
- Serves 4
Pan-fry vegetable patties until golden, then top with avocado and an egg - a Mexican-inspired vegetarian breakfast, brunch or dinner
For the salsa
For the sweetcorn cakes
- STEP 1
First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.