Corn and quinoa fritters with smoked salmon, avocado and a poached egg

Corn & quinoa fritters with smoked salmon

Name: Corn & quinoa fritters with smoked salmon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 3 British Blacktail Free Range Large Eggs; 2 tbsp whole milk; 50 g self-raising flour; 2 salad onions, finely sliced; 2 tbsp coriander leaves, roughly chopped; ½ 250g pack microwaveable quinoa; 195 g sweetcorn, drained; ½ unwaxed lemon, zested then cut into wedges; 1 tbsp Vegetable oil; 100 g pack No.1 Truffle Flavoured Smoked Salmon; 1 avocado, small

These tasty fritters are flavoured with salad onions and coriander. Top with softly poached eggs, slices of smoked salmon, and creamy avo for the perfect weekend brunch.

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Serves2
CourseBrunch
Prepare20 mins
Cook10 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 British Blacktail Free Range Large Eggs
2 tbsp whole milk
50g self-raising flour
2 salad onions, finely sliced
2 tbsp coriander leaves, roughly chopped
½ 250g pack microwaveable quinoa
195g sweetcorn, drained
½ unwaxed lemon, zested then cut into wedges
1 tbsp Vegetable oil
100g pack No.1 Truffle Flavoured Smoked Salmon
1 avocado, small

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.

Cook’s tip

Use up leftover quinoa by adding to salads, scattering over soups, or for bulking up meatballs or burgers.

And to drink...

Exclusive to Waitrose, No.1 Castillo Perelada Cava Brut, Spain (75cl), is an elegant fizz from one of Spain’s most prestigious producers. It’s delicious with fish dishes and canapés, and great for celebrations.

Typical values per serving when made using specific products in recipe