The chef, writer and presenter shares one of her favourite savoury breakfast recipes in support of Fairtrade Fortnight.
Rachel Khoo’s Pea and Sweetcorn Breakfast Fritters
Makes: about 8 (serves 4)
Ingredients:
- 120g frozen peas, defrosted
- 2 medium free-range eggs?30g rice flour
- ½ tsp salt
- A few twists of black pepper
- 60g feta, crumbled
- 125g cooked sweetcorn kernels
- 1 red chilli, finely chopped
- 3 spring onions, finely chopped
- 1 small bunch (10g) flat-leaf parsley, chopped
- ½ tsp baking powder
- 2-3 tbsp Fairtrade coconut oil, for frying
To serve:
- 4 poached eggs
- 1 avocado, cut into quarters
Method:
- Blitz the peas with the two eggs in a food processor until smooth. Pour the mixture into a large bowl. Sift the rice flour into the mixture and fold in. Do not overmix.
- Add all the remaining ingredients to the bowl (excluding the oil). Fold the mixture together until combined. Put the batter in the fridge until required.
- Remove the batter about 30 minutes before you are ready to cook. Heat 1 tbsp of the coconut oil in a non-stick frying pan. You don't want the pan smoking hot, so a medium heat is fine.
- Cook the fritters slowly in batches for 2-3 minutes, raising the heat towards the end of the cooking time and flipping them over when the fritter base feels like it has crisped up and won't break if it's flipped. Add more oil as required when frying, so the pan doesn't dry out.
- Drain on a rack or on paper towels and serve with the poached eggs and avocado.
Fairtrade Fortnight runs from 29 February - 13 March 2016.
Tagged in Recipes