Combine Sweetcorn with Avocado for a veggie breakfast recipe the kids will love. Leftovers make a great school lunchbox idea too.
Avocado Smash
Ingredients
2 ripe avocados, peeled, deseeded and chopped
1 tbsp lime juice
1/4 cup coriander leaves
Method
First, get the kids to help you make the avocado smash.
Place the avocado, lime juice, and coriander in a medium bowl. Season with salt and pepper, and then use the back of a fork to roughly mash the ingredients together
Sweetcorn Fritters
Ingredients
3 fresh corn cobs, kernels removed (approx. 320g)
125g plain flour
1 tsp baking powder
1 tsp ground cumin
2 tsp salt flakes
1/2 red onion, finely chopped
4 tbsp coriander leaves, chopped
2 eggs, plus 1 egg white
80g Western Star Unsalted Butter, chopped
Sour cream, to serve (optional)
Method
Place the egg white into a separate medium bowl and whisk until soft peaks form. Set aside. Place the remaining fritter ingredients in a large bowl. Mix until well combined, and then gently fold in the whisked egg white
In a non-stick fry pan, heat 1/4 of the butter over a medium high heat. Cook until the butter begins to foam.
Add heaped tablespoonfuls of batter into the pan, and cook for 3-4 minutes on each side or until golden. Remove the fritters from the pan, and cover on a plate with a tea towel to keep warm. Repeat in batches with the remaining butter and batter
Serve the fritters warm with a generous spoonful of the smashed avocado and sour cream
