Sweetcorn fritters with eggs & black bean salsa

These fritters make enough for two to eat, with a second batch to enjoy another day. The eggs are a good source of leucine, an amino acid that helps energy production.

MAKES 4 PREP 10 mins COOK 20 mins EASY V

For the fritters & eggs

1 tsp rapeseed oil

1 small red onion (85g), finely chopped

1 red pepper, deseeded and finely diced

100g wholemeal self-raising flour 11/2 tsp smoked paprika

1 tsp ground coriander

1 tsp baking powder

325g can sweetcorn, drained 6 large eggs

For the salsa

1 small red onion (85g), finely chopped

4 tomatoes (320g), chopped

2 x 400g cans black beans, drained 1 lime, zested and juiced

1/2 x 30g pack coriander, chopped

1 Heat the oven to 200C/180C fan/ gas 6 and line a large baking tray with baking parchment.

2 Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.

3 Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.

4 Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. Serve four fritters, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.

GOOD TO KNOW healthy • low fat • folate • fibre • vit c • 4 of 5-a-day

PER SERVING 437 kcals • fat 12g • saturates 3g • carbs 46g • sugars 12g • fibre 16g • protein 27g • salt 0.9g