Sweetcorn fritta with egg and black bean salsa
  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 10
  • 1 tsp oil
  • 1 small red onion, finely diced
  • 1 red capsicum, de-seeded and finely diced
  • 100 g self-raising flour
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp baking powder
  • 325 g can sweetcorn, drained
  • 6 large eggs
  • For the salsa
  • 1 small red onion (85 g), finely chopped
  • 4 tomatoes (320 g), chopped
  • 2 x 400 g cans black beans, drained
  • 1 lime, zested and juiced
  • small bit of coriander, chopped
  1. Heat the oven to 180c 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.
  5. 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.
Lovely sweetcorn fritters Submitted by: "Taylor"