Name: Sweetcorn cakes with poached eggs & salsa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 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

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Sweetcorn cakes with poached eggs & salsa

Sweetcorn cakes with poached eggs & salsa

Miriam Nice

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Serves 4

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 3.1 out of 5.6 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the salsa

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

For the sweetcorn cakes

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

To serve

4 eggs
2 avocados

peeled and sliced
80g bag rocket
2 limes

quartered

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Nutrition: per serving

kcal636
fat23g
saturates5g
carbs79g
sugars9g
fibre4g
protein25g
salt1.5g

Method

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.

Recipe from Good Food magazine, January 2015

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A star rating of 3.1 out of 5.6 ratings

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