India x Australia
Masala corn fritters with smashed avocado
Café brunch with a pakora soul.
35 minTime
18 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original502kcalsame
18 gproteinsame
10 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pulse half the corn to a rough paste. Mix with the whole corn, besan, maida, rice flour, baking powder, 1 egg, milk, spring onion, green chilli, most of the coriander, cumin and 1/2 tsp salt. Rest 5 minutes.
- 2Mash the avocado roughly with 1 tbsp lemon juice, the chaat masala and a pinch of salt. Toss the tomato with the remaining lemon, coriander and a pinch of salt.
- 3Heat the oil in a wide pan on medium heat. Drop in spoonfuls of batter, flatten slightly and fry 2 to 3 minutes a side.
- 4Bring a pan of water to a gentle simmer with the vinegar. Crack in the remaining eggs and poach 3 minutes.
- 5Stack two fritters, spoon over the avocado, top with a poached egg and spoon relish around. Dust with chilli powder.
Serve it like this
Stack two fritters off centre, crown with smashed avocado and a poached egg, spoon tomato relish around the base and finish with coriander and chilli.
