Sweetcorn fritters with yogurt, avocado and chilli make a great weekend lunch or brunch dish that you can easily add crispy bacon and a poached egg to
- 525g frozen sweetcorn, thawed
- 2 free-range eggs
- 125g plain flour
- 1tsp baking powder
- 1 red onion, peeled and finely chopped
- 1tbsp chopped fresh coriander
- a little oil, for frying
- 100g 0% Greek yogurt
- 2 avocados, chopped
- 2 red chillies, chopped
- fresh coriander and lime wedges
We've topped ours with avocado for healthy fat and a few rounds of finely sliced chilli for a spicy kick, which will also help give your metabolism a boost first thing in the morning - keeping you feeling great all morning long until lunch. These lovely sweetcorn fritters reheat well so are perfect if you have guests. Simply make ahead and then gently warm in a pan when you're ready to serve.
Put half the sweetcorn in a blender with the eggs, flour and baking powder. Whizz to a purée, remove to a bowl and add the rest of the sweetcorn, the red onion and the coriander. Season well.
To cook, heat a little oil in a non-stick frying pan and cook ladles of the mix in batches over a medium heat until lightly browned on both sides. Keep warm until they are all cooked. Top with the yogurt, avocado, chilli and coriander. Serve with a squeeze of lime.
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