Sweetcorn Fritters with Poached Egg & Avocado Salsa

One of Ainsley’s favourite brunches made super easy with our Caribbean Creations Sweetcorn Fritter Mix* – just add a can of sweetcorn and water for light and fluffy fritters every time! Tasty with a little bit of a spice kick they’re sure to become a favourite.


Combine all of the salsa ingredients in a bowl and season to taste.

Prepare the sweetcorn fritters according to the packet instructions and fry for 2-3 minutes on either side until crisp and golden.

Meanwhile poach your eggs one at a time in a large pan of simmering, not boiling water, with a drop of vinegar – stir the water to create a gentle whirlpool and gently tip your egg into the centre (it’s easier to crack your egg onto a saucer to do this). Cook for 3-4 minutes, lift out with a slotted spoon and drain on kitchen paper.

Serve the fritters topped with a poached egg and the salsa on the side. Finish with a splash of Ainsley Hot Pepper Sauce or Ainsley Curried Pepper Ketchup and a scattering of coriander.

*Our Caribbean Creations range is available now from selected Tesco stores



  • 4 fresh eggs, for poaching
  • 1 x Ainsley Sweetcorn Fritter Mix (+1 x 165g tin of sweetcorn, 100ml of chilled water & oil for frying)
  • Ainsley Hot Pepper Sauce or Curried Red Pepper Ketchup, to serve
  • For the Salsa
  • 1 large avocado, stoned and diced
  • handful of cherry tomatoes, quartered
  • 2 spring onions, trimmed and sliced
  • 1 small medium-hot red chilli, deseeded, finely diced (optional)
  • 2 tbsp roughly chopped fresh coriander, plus extra to serve
  • 1 tbsp extra-virgin olive oil
  • juice of ½ lime