Sweetcorn fritters with avocado, fried egg and mint chutney

Sweetcorn fritters with avocado, fried egg and mint chutney
  • Serves icon Serves 2
  • Time icon 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.

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

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

  1. Whizz all the chutney ingredients with 2 tbsp water in a food processor until smooth, then transfer to a bowl.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. Make the fritter batter up to 12 hours in advance and keep covered in the fridge.

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