Updated: Oct 2, 2021
TOTAL TIME: 45 min
PREP: 20 min
COOK: 25 min
Canned corn kernels in brine, rinsed, drained 1, 420g can
Carrot(s) 2 large, coarsely grated (see tip)
Garlic 1 clove(s), crushed
Ground cumin 1 tsp
Smoked paprika 2 tsp
White self-raising flour ½ cup(s), (75g)
Egg(s) 5 medium
99% fat-free plain yoghurt 100 g
Lemon juice ¼ cup(s), (60ml)
Canned chickpeas, rinsed and drained 2, 400g can, (2 x 400g cans)
Cherry tomatoes 400 g
Red onion 1 small, thinly sliced
Fresh flat-leaf parsley 2 tbs finely chopped, plus extra to serve
Oil spray 2 x 3 second spray(s)
Preheat oven to 160°C. Line a baking tray with baking paper. Place corn, carrots, garlic and spices in a large bowl and stir to combine. Season with salt and pepper and stir in flour. Lightly beat 1 egg, then add to mixture and mix well. Shape mixture into 8 patties. Transfer to a plate and set aside.
Lightly spray a large non-stick frying pan with oil and heat over mediumhigh heat. Fry patties, in batches of 4, for 3 minutes each side or until just golden. Transfer to baking tray and keep warm in oven. Repeat with remaining patties.
Wipe pan clean. Lightly spray with oil and fry remaining eggs for 3-4 minutes or until whites are set and yolks are still soft.
Meanwhile, combine yoghurt and lemon juice in a small bowl and season with salt and pepper. In a separate medium bowl, combine chickpeas, tomatoes and red onion. Spoon over yoghurt mixture, sprinkle with parsley and toss to combine.
Serve fritters with fried eggs and chickpea salad, sprinkled with extra parsley and black pepper.