Sweetcorn cakes with poached eggs & salsa

Pan-fry vegetable patties until golden, then top with avocado and an egg – a Mexican-inspired vegetarian breakfast, brunch or dinner

  • Prep:30 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 636
  • fat 23g
  • saturates 5g
  • carbs 79g
  • sugars 9g
  • fibre 4g
  • protein 25g
  • salt 1.5g


  • 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
  • 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
  • 4 eggs
  • 2 avocados, peeled and sliced
  • 80g bag rocket
  • 2 limes, quartered


  1. First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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