A plate of sweetcorn fritters with black bean salsa and a poached egg

Sweetcorn fritters with eggs & black bean salsa

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(15 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4

Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings – save half for another day if you're following our Healthy Diet Plan

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal437
  • fat12g
  • saturates3g
  • carbs46g
  • sugars12g
  • fibre16g
  • protein27g
  • salt0.9g
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    For the fritters & eggs

    • 1 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 small red onion (85g), finely chopped
    • 1 red pepper, deseeded and finely diced
    • 100g wholemeal self-raising flour
    • 1 tsp smoked paprika
    • 1 tsp ground coriander
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 325g can sweetcorn, drained


      sw-eet corn

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

    • 6 large eggs



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

    For the salsa

    • 1 small red onion (85g), finely chopped
    • 4 tomatoes (320g), chopped
    • 2 x 400g cans black beans, drained
    • 1 lime, zested and juiced



      The same shape, but smaller than…

    • ½ x 30g pack coriander, chopped


    1. Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.

    2. Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.

    3. Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.

    4. Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you're following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    25th May, 2020
    I found the fritters rather bland, they definitely need seasoning at the very least, and I'd probably add a good kick of chilli to them if I made them again. The bean salsa is fine if you don't mind that the coriander overpowers everything else in it.
    Robyn Ainslie Davis's picture
    Robyn Ainslie Davis
    12th Aug, 2019
    Love this recipe. Only thing worth changing is to have less of the black bean salsa. I only needed half. 4/5 stars, one of my favourite meals.
    G Mai's picture
    G Mai
    7th Aug, 2019
    Instead of splitting the fritters before baking we just made 1 big one then cut into pieces. You can also add grilled halloumi or chicken instead of eggs to go with if you prefer. Adding grated mango to the salsa is really good too
    23rd Jun, 2019
    A great recipe that we will be making again. We sort of thought there was too many beans but in the end it turned out to be a perfect amount. Next time we will add a chilli to the fritter mix.
    Adina Casas's picture
    Adina Casas
    15th Jun, 2019
    The fritters recipe seems to be missing salt and pepper and there are 4 eggs described in the method, not 6.
    17th Jun, 2019
    The recipe serves 4 people for two days so the other two eggs are poached on the second day.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    17th Nov, 2019
    I always a bit of dried chilli flakes and cumin to the salsa as I’m not a coriander lover. Also always have a bit of sour cream on the side :-)
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