Sweetcorn Fritters with Poached Egg and Avocado & Black Bean Salsa - Ainsley Harriott

Ingredients

• For the Sweetcorn Fritters
• 1 x 418g can of creamed sweetcorn
• 1 x 198g can of sweetcorn, drained
• 75g plain flour
• 25g cornflour
• 1tsp baking powder
• 1 spring onion, finely chopped
• sea salt & freshly ground black pepper
• sunflower oil, for frying
• poached eggs, for serving
• For the Salsa
• 1 large avocado, stoned and diced
• 2 tomatoes, deseeded and diced
• 1 small tin of black beans, drained & rinsed
• 2 spring onions, trimmed and sliced
• 1 red chilli, deseeded, finely diced (optional)
• 1-2 tbsp roughly chopped fresh coriander
• 1 tbsp roughly chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• juice of ½ lime (or lemon)
• 1 tsp honey
• To Serve
• chilli flakes (optional) and fresh coriander or parsley, roughly chopped