Why not make March the month of breakfasts? We have got the perfect breakfast dish to kickstart your weekend. Indulge in these delicious Sweetcorn and Halloumi Fritters from Sainsbury’s.
Serves 2 | Prep Time 25 Minutes | Cooking Time 10 Minutes
For the salsa
½ lime, zested and juiced
100g cherry tomatoes, quartered
½ red chilli, deseeded and finely chopped
2 spring onions, white part only, finely sliced
For the fritters
325g tin sweetcorn, drained
1 egg, beaten
2 tbsp plain flour
½ tsp baking powder
3 spring onions, white part only, finely sliced
60g halloumi, cut into 1cm dice
2 tbsp chopped coriander
2 tbsp vegetable oil
2 large eggs, for poaching
Halve and stone the avocado. Scoop out the flesh and roughly dice, then transfer to a bowl. Add the lime zest and juice, then add the tomatoes, chilli, spring onions and a pinch of salt. Set aside.
Put half the sweetcorn, the egg, flour and baking powder in a food processor with a large pinch of salt. Whizz until smooth, then transfer to a bowl and fold in the remaining sweetcorn, spring onions, halloumi and coriander. Put a small pan of water on to boil.
Heat the vegetable oil in a large non-stick frying pan. When hot, add spoonfuls of the mixture. Fry them in batches over a medium heat for 1-2 minutes on each side until golden. Meanwhile, poach the eggs to your liking in the boiling water.
Serve 3 fritters per person, with a generous spoonful or salsa and a poached egg on top.
Dig in and start your weekend off how you mean to go on!