Sweetcorn Fritters and Smoked Salmon Breakfast - Pic supplied by Tafelberg

Serves 6 (makes 12 fritters)


1 x 410 g tin sweetcorn in brine (whole kernel corn)

85 ml flour

10 ml (2 tsp) baking powder

85 ml oat bran

1 egg, beaten

5 ml (1 tsp) canola oil, for frying

200 g (1 tub) medium-fat cottage cheese, smooth, flavoured

200 g smoked salmon or trout

125 ml fresh herbs, chopped – parsley, thyme, coriander leaves (optional)

750 g fresh fruit salad, no added sugar


Place the sweetcorn in a mixing bowl.

Sift the flour and baking powder onto the sweetcorn, add the oat bran and egg, and stir to mix. Add a little water from the sweetcorn tin if the batter is too thick.

Heat 2.5 ml of oil in a non-stick pan. When heated, swirl around to completely cover the base of the pan.

Drop heaped tablespoons of the batter into the pan to make six fritters and fry on medium heat until both sides are nicely browned.

Pour the rest of the oil into the pan and repeat for the last six fritters.

To serve, thickly spread each fritter with the cottage cheese and top with the smoked fish.

Sprinkle with the fresh herbs and serve two fritters per person.

Serve with the fruit salad to make a balanced breakfast.

Dietitians’ notes

For those sensitive to gritty bits you may like to process the sweetcorn first.

Super sensitive tummy note that these fritters contain wheat flour and sweetcorn that are high in fermentable carbohydrates.

Food For Sensitive Tummies (Tafelberg) is available from loot.co.za for R229.