Corn Fritters with Bacon and Avocado
An easy breakfast guaranteed to please a crowd!
Serves
2
Prep
20 mins
Cook
35 mins
Method
- Bring potatoes to the boil in a large pot of salted water, with skin on
- When soft in the middle, drain and allow to cool and dry, do not place in fridge
- When cool, peel off skin and grate into a bowl
- Add the eggs, corn, and finely chopped red onion and mix together
- Form into patties and set aside
- Heat a splash of oil in a pan and fry patties over high heat on each side, reduce heat to low and cook for a further 5 minutes
- Grill or fry the bacon and serve together with avocado, spinach and fritters
Ingredients
8 short bacon rashers
1 avocado, peeled and quartered
400g tin corn kernels, drained and patted dry with paper towel
1 cup of baby spinach, washed
½ red onion
2 eggs
4 large potatoes, cubed
