Spiced Corn Fritters with Spinach & Poached Eggs
Even though we are still in ISO here in Melbourne it doesn't mean we cannot treat ourselves to a yummy breakfast or brunch similar to what we would go out and order. This morning I had menu planned this dish, which I have been eyeing off in one of the Weight Watcher Cookbooks that I have.
To be honest I love a good fritter for breakfast. It's a really nice savoury way of having something jam packed full of vegetables to start the day. To be fair though if we were at one of our favourite cafes there definitely would have been a double side serve of Hollandaise Sauce and probably some bacon also. So as far as food choices are going - ISO is actually helping.
Harissa is the spice that is added to these fritters to give them a slight kick. The spice Harissa is a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil. I have used it only a few times before but it can be found with all the herbs and spices at your local supermarket. It normally comes in a tube so it's easy to use.
I really enjoyed the texture of the fritters - the corn kernels were whole which were sweet and juicy. I loved the additional of the spring onions and the coriander - they totally complimented the harissa. My eggs went a little astray this morning with only 1 out of the 4 actually looking like a proper poached egg. Think I need to give myself some poached egg cooking lessons.
Saying this the weather was nice this weekend so we brunched outside in the sunshine.
Spiced Corn Fritters with Spinach and Poached Eggs
(Recipe sourced from My WW Program Cookbook 2019)
💚 7 sp per serve
💙 3 sp per serve
💜 3 sp per serve
100 grams plain flour (can substitute for gluten free)
1 teaspoon baking powder
1 egg, lightly beaten
100ml skim milk
300 gram can corn kernels (or 170 grams drained can or frozen, defrosted)
1 tablespoon harissa paste
2 green spring onions, finely chopped
1 tablespoon freshly chopped coriander
200 grams baby spinach leaves
1/3 cup 99% fat free plain yoghurt
pinch smoked paprika
Shift together flour and baking powder into a large bowl.
Stir in the egg, milk, corn, harissa, spring onions and coriander until just combined.
Lightly spray a large non stick frying pan with oil. Drop spoonfuls of mixture into pan. Cook for 1 -2 minutes each side or until golden brown and cooked through. Repeat to make 12 fritters.
Meanwhile, half fill a large frying pan with water. Bring to a boil and then reduce heat. Carefully break an egg into a cup, then slide the egg into the water. Repeat with remaining eggs. Poach eggs gently for 1 -2 minutes or until egg whites are set and yolks are still soft. Remove from water using a slotted spoon and gently blot off water off each egg with paper towel.
Place spinach in a microwave safe bowl. Cover and cook on high for 1 minute or until just wilted. Divide among serving plates.
Serve fritters on the spinach, topped with the poached eggs and drizzle with yoghurt. Sprinkle with a little smoked paprika to garnish.