Home > Brunch recipes > Sweetcorn fritters with avocado, fried egg and mint chutney

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)

Easy
February 2017

Easy
February 2017

Test kitchen approved

Serves 2
Hands-on time 30 min

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.

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

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

Save recipe

Save

Save recipe Print

Rate

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)

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.
Divide the fritters between 2 plates, then serve with a dollop of chutney, half the sliced avocado, 1 fried egg and a few coriander leaves.