Breakfast Corn Fritters With Roast Cherry Tomatoes & Bacon

In a Nutshell:

A delicious Corn Fritter amazing breakfast option.


  • 2 tbs milk
  • 1 tsp lemon juice
  • 60g bacon
  • 100g cherry tomatoes
  • 125g tin corn kernels, drained
  • 2 large egg
  • 1 spring onion, finely sliced
  • 1/4 cup fresh coriander, roughly chopped
  • salt & pepper, to taste
  • 3 tbsp plain flour (or gluten-free if required)
  • 1 tsp olive oil to serve
  • 1/4 avocado
  • 1 tsp lemon juice
  • Prep time: 10 mins
  • Cook time: 20 mins
  • Serves: 2 person


    1. Combine milk and lemon juice and set aside.
    2. Heat a frypan over medium heat and cook bacon and tomatoes, set aside and keep warm.
    3. Add half of the corn to a food processor with milk, eggs, spring onion, coriander, salt and pepper. Give a short sharp blitz, (you still want chunky), then stir in flour and remaining corn.
    4. Form two tablespoons of mixture into a patty and cook, in batches in a medium-hot frypan with oil until golden on both sides. Keep warm whilst cooking the remainder.
    5. Mash avocado with lemon juice and adjust seasoning.
    6. Place a fritter on each plate, top with some avocado, add another fritter and avocado and repeat again. Finish with bacon and roast tomatoes.

    Nutrition Info:

    Energy: 1478 kj
    Fat (Total): 21g
    Saturated Fat: 0g
    Fibre: 0g
    Protein: 15g
    Carbs (Total): 22g