Sweet Corn Chilli Fritters with Poached Egg & Guacamole

20 Minutes prep, 15 Minutes cook

Serves 4

Ingredients

1 small can sweet corn, drained (approx. 198g)

6 spring onions, trimmed and sliced

50g courgette, coarsely grated

50g carrot, peeled, coarsely grated

A small bunch fresh coriander, leaves picked and stalks finely chopped

1 red or green chilli, deseeded and chopped

2 limes

½ tsp smoked paprika

Salt and pepper

60g self-raising flour

5 Clarence Court Burford Brown eggs

50ml milk

2 ripe avocados

10 cherry tomatoes

Olive or rapeseed oil

Method

Drain the sweet corn and add to a mixing bowl with 3 sliced spring onions, grated courgette, carrot, sliced coriander stalks, half the chopped chilli and a few scrapings of lime zest. Mix together and then add the paprika, season well with salt and pepper then stir in the flour. Crack one egg into a separate bowl, whisk then pour into the grated mix with the milk. Mix well and place to one side.

Peel and de-stone the avocados, chop the flesh and scoop into a bowl. Chop the tomatoes and add with the remaining sliced spring onion, chopped chilli, roughly chop a few coriander leaves, squeeze over the lime juice and add a splash of oil. Season well, stir and place to one side.

Poach the 4 eggs to your liking and use a slotted spoon to place them in a bowl of cold water. Keep the cooking water on the hob on a low heat so you can re-heat the eggs when ready.

Place a large frying pan on a medium heat. Add enough oil to make a thin layer. Test the oil is hot enough by dropping a spoon of mixture into the pan – if it bubbles it’s good to go. Add spoonfuls of batter into the pan and fry on both sides until golden. Use a fish slice to transfer to a plate lined with kitchen roll and then on to warm serving plates. Repeat until all the mixture has gone. Reheat the eggs in the pan of simmering water and place on top of the fritters. Divide up the guacamole and scatter over the coriander leaves.