Corn fritters with poached eggs & black bean salsa

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• Rapeseed oil1 tsp
• Red onionFinely chopped1
• Red pepperDeseeded and finely diced1
• Wholemeal self-raising flour100 g
• Smoked paprika1 tsp
• Ground coriander1 tsp
• Baking powder1 tsp
• Sweetcorn (canned)Drained325 g
• Eggs6
• Red onionFinely chopped1
• TomatoesChopped4
• Black beans (canned)Drained2
• LimeZested and juiced1
• CorianderChopped½

1. 1

   Heat the oven to 200°C (180°C fan). Line a big baking tray with parchment paper.

2. 2

   In a small pan, warm the oil and soften the onion and pepper in it for 5 mins. Meanwhile, combine the baking powder, spices and flour in a bowl. Stir the onion and pepper, sweetcorn and 2 of the eggs into the dry mix until well combined.

3. 3

   Drop eight spoonfuls of the batter onto the tray, leaving plenty of space between them, and press each one down lightly with the underside of a spoon. Bake for 20 mins, or until they are firm and golden.

4. 4

   While the fritters bake, combine all the salsa ingredients in a bowl. Poach 2 of the leftover eggs to the firmness you prefer.

5. 5

   For the first meal, serve four fritters with the poached eggs on top, along with half of the salsa.

6. 6

   Chill the other four fritters for another day. To serve them, reheat in a pan or the microwave and top with the rest of the salsa and 2 more poached eggs.