Sweetcorn fritters with poached eggs

This aussie-inspired dish makes the perfect weekend breakfast, or why not have it for lunch! These are totally gluten free, and they’re a breeze to make. Feel free to add different herbs or spice as you see fit!



250g fresh corn (either scrape off the cobb, or defrost from frozen)

1/2c buckwheat flour

4 eggs

1 handful of coriander

Dried chilli to taste



Prepare your poached eggs, by boiling water, whisking, and cracking 2 eggs into the pot.

Place the corn, buckwheat flour, 2 the eggs, coriander and chilli in a food processor. Blend until combined, but not completely smooth, as the the whole pieces of corn will give these fritters a great texture.

Get your hands in and make palm sized fritters.

Heat up a frying pan with a tablespoon of coconut oil, and once the pan is hot, slide the fritters on.

When you can see them starting to crisp up around the edges and change colour, flip them over.

Finish by plating up your fritters with the poached eggs, and enjoy!