Photo: Tara Fisher
First, make the salsa. Halve and stone the avocado, scoop out the flesh and roughly dice; transfer to a bowl. Add the lime zest and juice, mix well, then add the tomatoes, chilli, spring onions and a pinch of sea salt. Set aside while you make the fritters.
Put half the sweetcorn, the egg, flour and baking powder in a food processor with a large pinch of salt. Whiz until smooth, then transfer to a bowl and fold in the remaining sweetcorn, spring onions, halloumi and coriander. Put a small pan of water on to boil for poaching the eggs.
Heat the vegetable oil in a large nonstick frying pan. When hot, add spoonfuls of the mixture (you’ll need 2 heaped tablespoons for each fritter). Fry them in batches over a medium heat for 1-2 minutes on each side until golden. Meanwhile, poach the eggs to your liking.
Serve 3 fritters per person, with a generous spoonful of salsa and a poached egg.
Warning: This recipe contains partially cooked eggs