Sweetcorn cakes with poached eggs & salsa

Sweetcorn cakes with poached eggs & salsa

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(4 ratings)

Prep: 30 mins Cook: 30 mins

Easy

Serves 4
Pan-fry vegetable patties until golden, then top with avocado and an egg - a Mexican-inspired vegetarian breakfast, brunch or dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal636
  • fat23g
  • saturates5g
  • carbs79g
  • sugars9g
  • fibre4g
  • protein25g
  • salt1.5g
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Ingredients

    For the salsa

    • 460g jar roasted red peppers, drained and chopped
    • 1 shallot, finely diced
      Shallot

      Shallot

      shal-lot

      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 1 green chilli, deseeded and finely diced
    • small handful coriander, chopped
    • juice 1 lime
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    For the sweetcorn cakes

    • 300g cottage cheese
    • 3 large eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 340g can sweetcorn, drained
      Sweetcorn

      Sweetcorn

      sw-eet corn

      Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

    • small handful coriander, chopped
    • 1 garlic clove, crushed
    • 300g plain flour
    • ½ tsp smoked paprika
    • 1 tsp cumin
      Cumin

      Cumin

      q-min

      An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

    • ½ tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • sunflower oil, for frying
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    To serve

    • 4 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 avocados, peeled and sliced
      Avocado

      Avocado

      av-oh-car-doh

      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • 80g bag rocket
      Rocket

      Rocket

      roh-ket

      Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

    • 2 limes, quartered
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    Method

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

    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.

    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.

    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.

    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.

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    Comments, questions and tips

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    warvik
    17th May, 2016
    1.3
    Disappointing. The cakes were very dry and lacked in flavour. There is a lot of flour in the recipe and the resulting 'cakes' resemble stiff bread rather than pancakes. The toppings were lovely though
    catie74
    17th May, 2015
    I just made the pancakes as an afterschool snack for the kids as dinner was going to be late. Will make the salsa next time but they were happy with sweet chilli dipping sauce
    Marjis
    5th Jan, 2015
    1.3
    They were a bit bland ... need more seasoning, salt and more paprika. I baked them in the oven which worked fine.
    marielouise45
    5th Feb, 2015
    Hello - I made this for supper last night and it looked really nice, the combination of sweetcorn cakes with the salsa and eggs was also excellent. My question regards the amount of flour given in the recipe. I thought it sounded like a lot, and found that the "batter" was not a batter at all but a fairly solid dough, so I added a couple of spoonfuls of milk to soften it just a little. All the same, the cakes came out so heavy we couldn't eat more than a few forkfuls of them, although they did taste good. So: are you quite sure about the 300 g/11oz of flour here?
    goodfoodteam's picture
    goodfoodteam
    5th Feb, 2015
    Hi marielouise45, thanks for getting in touch and really sorry to hear you did not enjoy the finished result. All our recipes are triple tested so the quanitities are correct, these cakes are quite substantial which is why they are served with the sharp salsa and lime wedges to balance the dish. It's always really good to hear what you think though so many thanks for getting in touch and we hope you'll be tempted to try one of our other fritter recipes on the site. 
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