Quick Corn Fritters
I love eggs for breakfast. They are a favourite both for a easy weekday bite or a lazy weekend meal. Weekdays eggs need to be fast and simple and these Quick Corn Fritters are perfect!
Their simplicity is what makes them perfect. With just three ingredients and a quick cook time you can’t ask for much more. And there is nothing stopping you from mixing them up if you want to experiment. Add in some extra vegetables – capsicum, zucchini or onion would all make a delicious variation with the corn. Or make a tomato, avocado and coriander salsa to go on top o turn the fritters into a fancier dish. However you make them, these quick corn fritters are a winner.
Ingredients
2 eggs
125g tin corn kernels, drained
1 teaspoon soy sauce or coconut aminos
Pinch of salt & pepper
Lemon juice
Avocado & baby spinach to serve
Instructions
1
Crack the eggs into a small bowl and whisk with a fork. Add in the drained corn and a dash of soy sauce or coconut aminos along with a pinch of salt
2
Heat a small to medium frying pan until quite hot. Add the egg corn mixture and cook for around 2 minutes. Flip the fritter and continue cooking on the other side for another minute or two until cooked through.
3
Serve on a bed of baby spinach with a side of fresh avocado and squeeze of lemon juice.
