Quinoa and corn fritters with poached eggs
These corn and quinoa fritters make a fabulous brunch and can be made ahead. They are also a great lunch alongside a salad. They are very versatile and can be eaten cold, added to a lunch box or picnic. When asparagus are not in season I would swap for a sliced avocado.
ingredients
serves 2 / 4 fritters
1 large free range eggs
50g oat flour
1/2 tsp baking powder
3 tbsp whole milk
Large handful (2 tbsp) fresh parsley, chopped
125g cooked quinoa (1/2 a ready cooked pouch)
125g sweetcorn (small 195g tin, drained)
1/2 lemon
To serve:
2 large free range eggs for poaching
100g smoked salmon
Small bunch of asparagus
method
prep time: 30 mins
In a large mixing bowl, whisk together 1 egg and the milk.
Add the flour and baking powder and whisk well to combine to a smooth batter
Add the quinoa, parsley and sweetcorn
Add zest and juice of 1/2 lemon
Mix well
Heat a little olive oil in large frying pan over medium/high heat.
To make the fritters, add large spoonfuls of the mixture in the pan
Leave for about 3mins and turn over to cook for another 2mins on the other side
Check both sides are crisp and golden
Transfer to a plate and dab with kitchen towel to remove the excess oil if any
Meanwhile, poach 2 eggs in simmering water for 3-4 minutes. Lift out and drain
At the same time, steam the asparagus
To assemble, arrange the fritters on 2 plates, top with smoked salmon, add the asparagus and top with the poached egg.
the health boost tip
Those fritters can be made ahead, and make a great brunch item or even packed lunch or lunch box.
They are gluten free and quinoa provides some protein.
Download a printable version here
