Crispy Thai Corn Fritters with Poached Eggs

A 495-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 can (340g) Sweetcorn, drained and patted dry
• 2 large Eggs (for fritter batter)
• 2 large Eggs (for poaching)
• 60g All-purpose flour
• 2 Spring onions, finely sliced
• 1 tbsp Red curry paste (ensure vegetarian)
• Small handful fresh Cilantro, chopped
• 1 tbsp Olive oil (for frying)
• 1 tbsp Light Mayonnaise
• 1 tsp Sriracha sauce
• 1/2 Lime, juiced

Instructions

1. Prep: Pat the sweetcorn dry with paper towels to ensure crispiness; in a bowl, whisk 2 eggs with red curry paste, spring onions, cilantro, and lime juice before folding in the flour and corn.
2. Heat the olive oil in a non-stick frying pan over medium-high heat on the hob.
3. Spoon the corn mixture into the pan to form 6 small fritters, flattening them slightly with a spatula; cook for 3-4 minutes per side until golden brown and crispy.
4. While fritters cook, bring a pan of water to a gentle simmer on the hob and poach the remaining 2 eggs for 3 minutes until the whites are set but yolks remain runny.
5. In a small ramekin, mix the light mayonnaise and sriracha together to create the spicy drizzle.
6. Plate 3 crispy fritters per person, top each stack with a poached egg, and drizzle with the sriracha mayo.