Corn & quinoa fritters with smoked salmon

In a mixing bowl, whisk together 1 egg and the milk. Whisk in the flour to make a smooth batter, then stir in the salad onions, coriander, quinoa, and sweetcorn. Season, then add the zest of 1⁄2 and juice of 1⁄4 lemon.

Heat the oil in a large frying pan over a medium-high heat. To make 6 fritters, put heaped spoonfuls of the mixture into the pan and leave for 3 minutes, then turn over and cook for a final 1-2 minutes, until golden and crisp on both sides. Transfer to a plate and dab with kitchen paper to dry.

Meanwhile, poach the remaining 2 eggs in a saucepan of barely simmering water for 3-4 minutes, or until the white is set. Lift out with a slotted spoon; drain off any excess water.

Arrange the fritters on plates and top with the salmon, avocado, and eggs. Cut the remaining 1⁄4 lemon into wedges and serve alongside for squeezing over.