SWEETCORN FRITTERS WITH EGGS & BLACK BEAN SALSA
Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings - save half for another day if you're following our Healthy Diet Plan
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.
- 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.
- 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.
- Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you're following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. 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.
Nutrition Facts : Calories 437 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
SWEET CORN PANCAKES
I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.
Provided by KelBel
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
- Sift dry ingredients onto waxed paper.
- In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
- Add remaining milk if the batter is thicker than cake batter.
- Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
- When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
- Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
- Flip the cakes and cook for about 30 seconds on the other side.
Nutrition Facts : Calories 386.2, Fat 19.3, SaturatedFat 9.8, Cholesterol 144.8, Sodium 770.8, Carbohydrate 43.9, Fiber 2.1, Sugar 4.7, Protein 10.5
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