These sweetcorn fritters make the perfect breakfast stack. They are so versatile and can be served with eggs, halloumi, avocado, bacon, or even just a dollop of creme fraiche. I like these with fried eggs and a tangy salsa, in a mexican-inspired brunch too.
In this version, the sweet chilli halloumi makes a perfect topping, especially crowned with a perfectly poached egg.
I love this recipe because it's easy to scale up or down, depending how many people you are cooking for. Leftovers also make a great lunch or light dinner, eaten cold with smoked salmon or warmed up and served with a crispy green salad.