Pan-fry vegetable patties until golden, then top with avocado and an egg – a Mexican-inspired vegetarian breakfast, brunch or dinner
Ingredients
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
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First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
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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.
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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.
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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.
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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.