Courgette and sweetcorn fritters with a poached egg, asparagus and spinach
Delicious for breakfast, brunch, lunch or as a light dinner – a definite family favourite!
Servings: 4 people
Ingredients
- 200 g sweetcorn cooked
- 4 spring onions finely chopped
- ½ courgette grated
- 2 tsp paprika
- ½ tsp turmeric
- 100 g self raising flour
- 1 egg beaten
- 80 ml milk
- sea salt
- freshly ground black pepper
- oil
- 1 bunch asparagus bottoms snapped off – you should be able to find
the point where they naturally snap - 4 eggs
- Large handful spinach leaves
- Siracha sauce
Instructions
- Preheat the oven to 100°C
- Mix the sweetcorn, spring onions, courgette, paprika, turmeric, flour, beaten egg, milk, sea salt and pepper in a bowl; set aside.
- Put a large pan of water on to boil
- Heat some oil in a non-stick pan and spoon in four mounds of the fritter mixture, spaced apart. Cook for about three minutes on each side (until golden)
- Put them on tray and pop in the oven to keep warm
- Cook the remaining 4 fritters and put them in the oven along with the first batch
- Put the asparagus in a microwaveable container (lidded with holes for the steam to escape) with a little water and cook on high for 3 minutes
- Now, poach the eggs! The water will be at a rolling boil – swirl it to create a whirlpool and break in the eggs one at a time. Turn down the temperature and simmer for 2-3 minutes
- Meanwhile, Add a handful of spinach leaves and some asparagus to each plate and top with two fritters
- Remove the eggs from the pan
with a slotted spoon and place on top of the fritters - Add a drizzle of siracha sauce
