Breakfast Corn Fritters With Roast Cherry Tomatoes & Bacon

In a Nutshell:

A delicious Corn Fritter amazing breakfast option.

Ingredients:

• 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

Steps:

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