Corn fritters with smoked salmon and avocado salsa
35 min · 34 g protein · 456 cals / serving
The Aussie café breakfast at home: golden sweetcorn fritters, packed with corn, cottage cheese, spring onion and coriander and pan-fried in a little oil until crisp at the edges, stacked with smoked salmon, a zesty tomato and avocado salsa, rocket and a lime yoghurt drizzle.
Ingredients
Fritters
- 400 g frozen corn, thawed and patted dry, or kernels cut from 3 cobs
- 250 g cottage cheese (1%), or ricotta
- 2 eggs
- 130 g all-purpose flour, plain flour
- 1 tsp baking powder
- 3 green onions, spring onions, sliced
- 1/2 bunch fresh cilantro, coriander, chopped
- 1 tsp ground cumin
- 1/2 tsp salt
- scant 2 tsp canola oil
Salsa
- 400 g grape tomatoes, cherry tomatoes, quartered
- 1/3 avocado, diced
- 1/4 red onion, finely diced
- 1 lime lime juice
- 1/2 long red chilli red chili pepper, finely chopped
Lime yoghurt
- 150 g nonfat Greek yogurt
- zest of 1/2 lime lime
To serve
- 240 g smoked salmon
- 2 large handfuls arugula, rocket
Steps
- Mash the cottage cheese with a fork, then mix in the corn and eggs in a large bowl, then stir in the flour, baking powder, spring onion, coriander, cumin and salt to a thick, chunky batter that holds on a spoon. If it doesn't hold a mound on the spoon, stir in another tablespoon of flour.
- For the salsa, toss the tomatoes, avocado, red onion, chilli and lime juice with a pinch of salt. Stir the yoghurt with the lime zest and a pinch of salt.
- Heat half the oil in a large non-stick frying pan over a medium heat. Drop in heaped 1/4-cup scoops of batter and flatten them to 1.5 cm. Cook 3 minutes a side, until deep golden and cooked through (an egg batter should reach 160°F in the middle). Repeat with the rest of the oil and batter; you should get 12 to 14 fritters. Keep them warm in a low oven.
- Serve three or four fritters each, layered with rocket, smoked salmon and the salsa, with the lime yoghurt on top or on the side.
Good to know
Make them on a weeknight for the morning?
Cooked fritters keep 3 days in the fridge and freeze well. Reheat in a hot dry pan or an air fryer at 355°F for 4–5 minutes, until crisp again and hot in the middle.
Bacon instead of salmon?
Grilled short-cut bacon is the other café classic. It is saltier and richer: about 47 instead of 57.
Why cottage cheese?
It keeps them moist and tender with less flour, and softens into the batter, so they taste more of corn and less of batter. Ricotta, the café way, works the same and is a little richer, at about 49 instead of 57.
Per
- Calories
- 102
- Protein
- (30%)
- 8 g
- Fat
- (24%)
- 3 g
- Carbohydrates
- (46%)
- 13 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 271 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1824 kcal goes into the pot and 1912 g of ingredients comes out as about 1780 g of food: 102 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.