Written by Lydia in Breakfast + Brunch

After a delicious brunch at Blanchflower in Altrincham,  where I had some gorgeous sweetcorn fritters with avocado and a poached egg on top, I decided that I must recreate them at home.  They are really simple to make and ever so yummy.  Enjoy for brunch or lunch!


Serves 4

For the fritters:
1 × 300g tin of sweetcorn, drained
50g tinned black beans, drained
1 onion
110g polenta
5 tablespoons plain flour
1 teaspoon bicarbonate of soda
2 tablespoons plain yoghurt
1 red chilli, deseeded
Handful of coriander
Milk to bind
Salt and pepper

To serve:

Smashed avocado, seasoned with salt and a the juice of one lime
An egg each – cooked the way you like!


  1. Finely dice the onion and fry in a frying pan some olive oil until soft.  Keep to one side.  You will be re-using the pan again later to fry your fritters.
  2. To make the fritters, place the sweetcorn, coriander and chilli in a food processor and blitz until smooth.
  3. Next place the polenta, flour, bicarbonate of soda and a generous sprinkling of salt into a bowl and mix.
  4. Add in the yoghurt, blitzed sweetcorn mix and give it a good stir until smooth. Stir through the black beans and fried onion.  Add some milk very gradually until you have a thick mixture that will hold together well when pressed – you don’t want the mix too dry or runny, you will need to be able to flip them in the pan.
  5. Shape the fritters into patties using your hands, two per person is ample, or four much thinner patties each.
  6. Place the frying pan back over a medium heat with some olive oil. Once warm, place the patties in the pan and cook for around 3 minutes on one side until golden and holding its shape, then flip over and cook the other side in the same way. (tip – you may want to make them much thinner than the ones I have in the picture as the inside was still a bit gooey, but it’s personal preference).
  7. Serve sandwiched together with the avocado smash and an egg of your choice on the top.


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