Sweetcorn cakes with poached eggs & salsa

• jar roasted red peppers↗460g g

  drained and chopped

• shallot↗1

  finely diced

• green chilli↗1

  deseeded and finely diced

• coriandersmall handful

  chopped

• lime↗juice 1

  juice 1

• cottage cheese↗300g g
• large eggs↗3
• can sweetcorn↗340g g

  drained

• coriandersmall handful

  chopped

• garlic clove↗1

  crushed

• plain flour↗300g g
• smoked paprika↗½ tsp tsp
• cumin↗1 tsp tsp
• bicarbonate of soda↗½ tsp tsp
• sunflower oil↗

  for frying

• eggs↗4
• avocados↗2

  peeled and sliced

• bag rocket↗80g
• limes↗2

  quartered

Step-by-step instructions

1. 1

   First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.

2. 2

   For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweetcorn, coriander and garlic. Fold the flour, spices and bicarbonate into the batter and season.

3. 3

   Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake – you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch.

4. 4

   Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon.

5. 5

   To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the rocket. Serve with the salsa and lime wedges on the side.