Name: Sweetcorn cakes with poached eggs & salsa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 460g jar roasted red peppers drained and chopped; 1 shallot finely diced; 1 green chilli deseeded and finely diced; small handful coriander chopped; juice 1 lime; 300g cottage cheese; 3 large eggs; 340g can sweetcorn drained; small handful coriander chopped; 1 garlic clove crushed; 300g plain flour; ½ tsp smoked paprika; 1 tsp cumin; ½ tsp bicarbonate of soda; sunflower oil for frying; 4 eggs; 2 avocados peeled and sliced; 80g bag rocket; 2 limes quartered

Sweetcorn cakes with poached eggs & salsa

For the salsa

460g jar roasted red peppers
drained and chopped
1 shallot
finely diced
1 green chilli
deseeded and finely diced
small handful coriander
chopped
juice 1 lime

For the sweetcorn cakes

300g cottage cheese
3 large eggs
340g can sweetcorn
drained
small handful coriander
chopped
1 garlic clove
crushed
300g plain flour
½ tsp smoked paprika
1 tsp cumin
½ tsp bicarbonate of soda
sunflower oil
for frying

To serve

4 eggs
2 avocados
peeled and sliced
80g bag rocket
2 limes
quartered

Method

step 1
First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
step 2
For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweetcorn, coriander and garlic. Fold the flour, spices and bicarbonate into the batter and season.
step 3
Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake – you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch.
step 4
Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon.
step 5
To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the rocket. Serve with the salsa and lime wedges on the side.