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Sweetcorn pancakes with fried eggs & chorizo salsa

Sweetcorn pancakes with fried eggs & chorizo salsa

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Served for brunch, lunch or dinner, these savoury pancakes topped with spicy sausage and sliced peppers are sure to satisfy

Nutrition: per serving
NutrientUnit
kcal875
fat37g
saturates12g
carbs92g
sugars11g
fibre7g
protein40g
salt3.3g
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Ingredients

  • 140g chorizo , sliced
  • 140g frozen peppers , or 1 pepper, sliced
  • 4-6 tbsp mild salsa

For the pancakes

Method

  • STEP 1

    For the pancakes, put the flour, polenta, baking powder, milk and 2 of the eggs in a food processor with a good pinch of salt and whizz together. Add the sweetcorn and coriander and briefly pulse until just combined.

  • STEP 2

    Put the oven on a low heat to keep the pancakes warm as you make them. Tip the chorizo and peppers into a non-stick frying pan over a medium-high heat. Fry for 5-10 mins until the peppers have defrosted and softened and the oils have leaked out of the chorizo into the pan. Stir through the salsa, then tip into a bowl and set aside. Wipe out the pan and reheat with half the oil. Pour dollops of the pancake mixture 8-10cm wide into the pan (they will spread a little so leave space between each one). Cook for 3-4 mins until golden on the underside and bubbles appear on top. Flip over and cook for another 3-4 mins until golden brown. Add the rest of the oil and continue cooking until the mixture is used up (you should make 6 in total), keeping the cooked pancakes warm on a plate in the oven. When you’ve cooked all the pancakes, fry the 2 remaining eggs.

  • STEP 3

    Serve the pancakes topped with the warm chorizo salsa and the eggs, scattered with coriander leaves, if you like.

Goes well with

Recipe from Good Food magazine, June 2015

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Overall rating

A star rating of 4.2 out of 5.5 ratings
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