Sweet Potato and Sweetcorn Fritters with Poached Egg

This recipe came about one morning when I had some leftover baked sweet potatoes and sweetcorn from our previous night’s tea. The perfect way to use everything up, this is another breakfast that would be equally lovely as a light lunch or dinner. The addition of the oozy egg on top of the crispy fritter feels like a real treat too. The recipe calls for one tablespoon of flour to bind the fritter, but if your sweet potato is a little more on the wet side, you may need to add a little extra flour (up to a further tablespoon). If you do add extra flour, remember to adjust the calories accordingly.

Tip: If you don’t have any leftover sweet potato, you can bake one just for the recipe. Preheat the oven to 200°C (fan). Rinse a sweet potato in cold water, pierce with a fork, pop on a baking sheet and bake for 30–40minutes until the potato is soft when pierced with a knife. Remove from the oven and let it cool before you scoop out the inside to mash up.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 1 point or 195 cals, 7.7g fat, 19.6g carbs, 12.3g protein

Ingredients

150g cooked sweet potato, mashed

40g tinned sweetcorn, drained (or 40g corn, sliced from the cob)

2 spring onions, finely chopped (reserve a few for dressing)

1/4 tsp paprika

Sprinkle of chilli flakes

Handful of coriander, finely chopped

3 medium eggs – 1 beaten and 2 for poaching

1 tbsp plain flour

1 teaspoon white wine vinegar

Handful of salad leaves

Balsamic glaze or sriracha

Low-calorie cooking spray

Salt and black pepper

Method

1. Put the mashed sweet potato, sweetcorn, spring onion, paprika, chilli flakes ,coriander and 1 beaten egg in a large bowl. Mix until the ingredients are well combined and then add the flour, season and mix a little more again until combined.
2. Take a large frying pan, spray with low-calorie cooking spray and bring to a medium heat. Take a quarter of the fritter mixture, add to one corner of the pan and flatten into a rounded patty (about 1cm thick). Repeat with the rest of the mixture, so you have four fritters in the pan in total.
3. Fry for 3–4 minutes and then carefully turn over each fritter, frying for another 3–4 minutes on the other side. The fritters should take on a nice golden colour.
4. While the fritters are cooking, poach your eggs in boiling water (with a little white wine vinegar added) for 2½ minutes. Remove the eggs from the water and pop onto a little kitchen paper to soak up any excess liquid.
5. To serve, put some salad leaves onto two plates, top with two fritters, and then add the poached eggs. Finish with either a splash of balsamic glaze or Sriracha chilli sauce and the reserved spring onions, then pop the egg yolks so they ooze all over the fritters.