My hubbie thinks I’m a bit of a weird one as breakfast is often my favourite meal of the day, especially at weekends when I have a chance to spend a little longer thinking about what I might have! This little recipe came about after we had baked sweet potatoes and corn on the cobs for our tea the night before. I made extra so I had leftovers and this quick and tasty little breakfast recipe was the result. Best of all, now sweetcorn and eggs are both free, this recipe is only 4sp per serving!
Sweet Potato and Sweetcorn Fritters with Poached Egg
Serves 2 = 4sp per person (flex)
150g sweet potato, cooked and mashed
40g sweetcorn, drained
2 spring onions, finely chopped
1/4 tsp paprika
Sprinkle of crushed chillies
Handful of coriander, finely chopped
1 tbsp plain flour
3 egg – 1 beaten, 2 for poaching
Handful of salad leaves
Take a large bowl, add the mashed sweet potato, sweetcorn, spring onions, paprika, crushed chillies, coriander and 1 beaten egg. Mix until the ingredients are well combined and then add the flour and mix to thicken everything.
Take a large frying pan, spray with 1kal and heat. Separate the fritter mixture into four and one 1/4 into one corner of the pan and flatten into a rounded pattie (about 1cm thick). Repeat with the rest of the mixture so you have 4 fritters.
Fry for 3-4 minutes and then carefully turn over frying for another 3-4 minutes on the other side. The fritters should take on a nice golden colour.
While the fritters are cooking, poach your eggs in boiling water (with a little white wine vinegar added) for 2 1/2 minutes.
To serve, add some salad leaves to the plate, top with two fritters and then the poached egg. Finish with either a squirt of balsamic glaze or sriracha chilli sauce.