Halloumi and avocado is one of my favourite breakfast combos (remember my ultimate halloumi, avocado & poached egg on toast?). This breakfast uses halloumi in a slightly different way – in a sweetcorn fritter, accompanied by a delicious avocado salsa and topped with a poached egg. What a great combo! As this recipe used less than a 1/2 of a halloumi pack, I grilled the rest of the halloumi and served it alongside the fritters, because… you can never have too much cheese, right? You can also serve with some grilled chorizo or bacon if you want a non- veggie option. It’s also great for a light lunch as well! I got the recipe from Sainsbury’s magazine from a few years back.

Sweetcorn & Halloumi fritters with avocado salsa and poached eggs

Serves 2 | Prep time 25 mins | Cooking time 10 mins | Vegetarian | Easy
You’ll need:
For the salsa
  • avocado
  • ½ lime, juiced
  • 100g cherry tomatoes, quartered
  • ½ red chilli, deseeded and finely chopped
  • spring onions, white part only, finely sliced
For the fritters
  • 325g tin sweetcorn, drained
  • 1 large egg, beaten
  • tbsp plain flour
  • ½ tsp baking powder
  • spring onions, white part only, finely sliced
  • 60g halloumi, cut into 1cm dice
  • 2 tbsp chopped coriander
  • tbsp vegetable oil
You also need:
  • 2 eggs, for poaching

To make the salsa, halve and stone the avocado. Scoop out the flesh and roughly dice, then transfer to a bowl. Add the lime juice, mix well, then add the tomatoes, chilli, spring onions and a pinch of salt. Set aside.

For the fritters, put half the sweetcorn, the egg, flour and baking powder in a food processor with a large pinch of salt. Whizz until smooth, then transfer to a bowl and fold in the remaining sweetcorn, spring onions, halloumi and coriander. Put a small pan of water on to boil.

Heat the vegetable oil in a large non-stick frying pan. When hot, add spoonfuls of the mixture. Fry them in batches over a medium heat for 1-2 minutes on each side until golden. Meanwhile, poach the eggs to your liking in the boiling water (I usually poach them for 3 minutes in simmering water with a spoon of vinegar).

Serve 3 fritters per person, with a generous spoonful of salsa and a poached egg on top. You can serve this with extra grilled halloumi, chorizo, bacon or whatever else you fancy.

Original Recipe from Sainsbury’s Magazine, available here.