BREAKFAST MAIZE FRITTERS with BACON and EGGS

MAKES ABOUT 10 FRITTERS / PREPARATION: 15 MIN / COOKING: 15-20 MIN

I use leftover maize porridge to make these flavoursome fritters.

MAIZE FRITTERS 250ml (1c) cold, stiff maize porridge 125ml (½c) corn kernels 1 large onion, chopped and rinsed in hot water 2 garlic cloves, crushed 125ml (½c) self-raising flour 125ml (½c) feta 125ml (1c) grated pecorino cheese

10ml (2t) paprika 30-45ml (2-3T) chopped fresh parsley and basil 1 egg, beaten coconut oil pinch of salt TZATZIKI 250ml (1c) plain full-cream yoghurt ½ cucumber, seeded and grated salt and pepper 5ml (1c) each lemon (or lime) juice and zest a handful fresh mint, chopped

TO SERVE

bacon rashers poached eggs microherbs 1 Maize fritters Apart from the oil and salt, mix all the ingredients well. 2 Heat the oil in a pan and shallow-fry the fritters until golden brown. Remove with a slotted spoon and drain on kitchen towels. Sprinkle a little salt over while it’s still hot. 3 Tzatziki Mix all the ingredients well and set aside. 4 To serve Stack 1-3 fritters on top of one another, with bacon rashers in between. Put a poached egg on top and garnish with microherbs. Serve with the tzatziki.