black bean, corn & chickpea fritters with lime tomato salsa, avocado, coriander & fried egg

Just in time for the weekend – these fritters would make a great breakfast-lunch-or-dinner option for a lazy weekend stuck indoors while it hoses down with rain outside! I made up the recipe as the lovely Will has been occasionally cooking recipes from the blog for my very lucky Henry. The thing is Henry is vegetarian and (forgive me my darling but you know it is true) quick to get hangry, particularly after a long day at work or uni (you know angry/hungry), so I felt it my duty to provide Will with some quick vego recipes he could rustle up for Pog, before Henry turns feral 🙂 So ta-dah! These fritters have a great earthy slightly Mexican vibe, and when fried in the coconut oil, the exterior gets just lightly crispy in an appealing onion bhaji kind of way. The earnest chickpea, beans and sweet corn are given a wee spice kick with cumin and sweet smoked paprika, then add the smooth creaminess of avocado, the bright freshness and zing of the lime tomato salsa and the oozy richness of the egg – well, you can imagine it tastes pretty bloody good. Hope you like it guys!!!In other news Hoobie has decided to shave his beautiful golden locks as part of the leukaemia fundraising Shave for a Cure campaign. Rich’s hair is his crowning glory – luscious, long (well past his shoulders), tawny blonde and wavy – I can’t imagine him without it! If you feel like contributing towards his fundraising feel free to check out his page here. No pressure – just thought I may as well mention it, I’m so proud of what he is doing :)…and that’s it from me I will be spending the weekend prepping for a Cuisine magazine shoot on Monday, and the following week testing for the next issue of Dish – so proud and privileged to be working for two such amazing magazines!