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Sweetcorn fritters with avocado, fried egg and mint chutney

Name: Sweetcorn fritters with avocado, fried egg and mint chutney
Yield: Serves 2
Cuisine: British recipes
Ingredients: 200g tinned sweetcorn; 40g plain flour; ¼ tsp chilli powder; ½ tsp ground cumin; 3 large free-range eggs, 1 of them lightly beaten; Handful fresh coriander, chopped, plus extra leaves to garnish; Grated zest ½ lime, plus 2 lime wedges to serve and 1 to squeeze; 1 tbsp sunflower oil; 1 ripe avocado, sliced (squeeze over lime juice to prevent browning); For the chutney; 30g fresh mint leaves; 15g fresh coriander leaves; 1 garlic clove, roughly chopped; 1 small green chilli; ¼ tsp salt; ¼ tsp sugar; Juice 1 lime; 200g tinned sweetcorn; 40g plain flour; ¼ tsp chilli powder; ½ tsp ground cumin; 3 large free-range eggs, 1 of them lightly beaten; Handful fresh coriander, chopped, plus extra leaves to garnish; Grated zest ½ lime, plus 2 lime wedges to serve and 1 to squeeze; 1 tbsp sunflower oil; 1 ripe avocado, sliced (squeeze over lime juice to prevent browning)

By: Chetna Makan

Published: 6 Jul 18
Updated: 18 Mar 24

Sweetcorn fritters with avocado, fried egg and mint chutney

Chetna Makan adds cumin and chilli to her sweetcorn fritters making them crunchy, spicy and incredibly moreish. Top them with a fried egg and mint chutney and you’ve got yourself a vegetarian brunch recipe fit for any occasion.

Easy
February 2017

Test kitchen approved

Serves 2
Hands-on time 30 min

Vegetarian recipes

Nutrition: per serving

Calories: 517kcals
Fat: 32.2g (6.8g saturated)
Protein: 20.9g
Carbohydrates: 31.9g (8.6g sugars)
Fibre: 8.3g
Salt: 1.7g

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Ingredients

200g tinned sweetcorn
40g plain flour
¼ tsp chilli powder
½ tsp ground cumin
3 large free-range eggs, 1 of them lightly beaten
Handful fresh coriander, chopped, plus extra leaves to garnish
Grated zest ½ lime, plus 2 lime wedges to serve and 1 to squeeze
1 tbsp sunflower oil
1 ripe avocado, sliced (squeeze over lime juice to prevent browning)

For the chutney

30g fresh mint leaves
15g fresh coriander leaves
1 garlic clove, roughly chopped
1 small green chilli
¼ tsp salt
¼ tsp sugar
Juice 1 lime
200g tinned sweetcorn
40g plain flour
¼ tsp chilli powder
½ tsp ground cumin
3 large free-range eggs, 1 of them lightly beaten
Handful fresh coriander, chopped, plus extra leaves to garnish
Grated zest ½ lime, plus 2 lime wedges to serve and 1 to squeeze
1 tbsp sunflower oil
1 ripe avocado, sliced (squeeze over lime juice to prevent browning)

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Method

Whizz all the chutney ingredients with 2 tbsp water in a food processor until smooth, then transfer to a bowl.
Clean the processor, then whizz half the sweetcorn to a coarse paste. Put in a large bowl, then add the rest of the sweetcorn with the flour, chilli powder, cumin, the beaten egg, chopped coriander, lime zest and a good pinch of salt. Mix to a batter.
Heat a little oil in a large frying pan, then spoon in the batter to form 4 circles, well spaced. Cook for 2-3 minutes on each side on a low-medium heat until golden. Set aside and keep warm. Fry the whole eggs in the same pan with a little oil.