Middle Eastern Corn & Halloumi Fritters with Poached Eggs & Hummus

Serves 4

4 sweet corncobs, kernels

removed

100g coarsely grated

halloumi

1½ cups self-raising flour 1 tbsp finely chopped mint 1 tbsp finely chopped dill 1 tsp salt flakes

½ tsp cracked black

pepper

3 eggs

1½ cups buttermilk ½ cup vegetable oil, to

shallow fry

1 tbsp white vinegar

4 eggs, at room

temperature

1 tbsp zaatar

1 tsp tomato paste

1 tsp chilli sauce

2 tbsp extra virgin olive oil 200g store-bought

hummus, to serve

2 cups watercress to serve Lemon wedges, to serve

Place the corn kernels, halloumi, flour, mint, dill, salt and pepper in a large bowl. In a separate bowl, whisk the eggs and buttermilk. Add the egg mixture to the corn mixture and fold to combine.

Heat 2 tablespoons of oil in a large, non-stick frying pan over medium heat. Add half cupfuls of the mixture and cook for 4-6 minutes each side or until cooked through and golden brown. Repeat with the remaining oil and corn mixture.

Bring a medium-sized, deep saucepan of water to the boil over a high heat. Add vinegar to water. Reduce heat to medium-low. Using a slotted spoon, swirl the water to create a soft whirlpool. Crack an egg into the water and cook for 2 minutes, or until the egg white is just set. Remove with a slotted spoon and repeat with remaining eggs.

Mix the zaatar, tomato paste, chilli sauce and olive oil together. Divide fritters between plates. Serve with hummus, eggs, zaatar chilli oil, watercress and lemon wedges.