DAILY DINNERS

First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweet corn cakes.  . 

For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweet corn, and parsley. Fold the flour, spices and bicarbonate into the batter and season.

Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake – you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch.

Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon.

To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the salad leaves. Serve with the salsa and lime wedges on the side.