BREAKFAST BOWL WITH SWEET CORN FRITTERS
BREAKFAST BOWL WITH SWEET CORN FRITTERS
Makes 2
Prep time: 10 mins
Cooking time: 25 mins
INGREDIENTS
1 packet Yumi’s Sweet Corn Fritters
60ml olive oil
1 x 200g packet cherry tomatoes
4 large handfuls baby spinach leaves
400g baby chat potatoes, parboiled, cooled and cut in half
1 tsp smoked paprika
3 tbsp finely chopped flat leaf parsley
Sea salt and freshly cracked black pepper
Baby radishes, dill and crumbled feta (optional), to serve
METHOD
Preheat a fan forced oven to 200ºC. Line a large baking tray with foil, toss parboiled potatoes in half the olive oil, paprika and chopped parsley. Bake for 20-25 mins until golden.
Heat remaining oil in a large frypan over medium-high heat. Add tomatoes and cook, stirring, until blistered. Turn heat off, add baby spinach and season, then stir until the spinach has wilted. Divide tomato mixture between two bowls then divide potatoes between bowls.
Prepare Yumi’s Sweet Corn Fritters to packet instructions and serve 3 in each bowl.
Top with baby radishes and scatter with feta and dill, to serve.
