mexican-style fritters with poached egg & salsa

Let’s get cooking!

• Step 1 of 3

  From mash to fritters

  Peel and chop potatoes into same sized pieces, add to pan of water, bring to the boil and simmer for 12 – 15 minutes. Drain, then mash, stir in the egg yolk, mix and season well.

  Finely dice the red pepper and spring onions and add to the mash, along with the sweetcorn, cayenne and paprika. Mix well then shape into four fritters. Chill for an hour.

• Step 2 of 3

  Salsa

  For the salsa, dice the tomatoes and red onion, then finely chop the chilli and coriander. Mix well then add lime juice and a little salt.

• Step 3 of 3

  Fry and finish

  Heat oil in a heavy based frying pan over a medium high heat. Fry the fritters for 8 – 10 minutes, turning halfway through cooking.

  Meanwhile bring water to the boil in a large saucepan. Whisk the simmering water and crack the eggs into the moving water, poaching them for 2 – 3 minutes.

  Top each fritter with a poached egg and serve with the salsa and a spoon of guacamole.