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Chilli Corn & Cumin Zucchini Fritters with Smashed Avocado and Pomegranate Molasses Roasted Vine Tomatoes

Chilli Corn & Cumin Zucchini Fritters with Smashed Avocado and Pomegranate Molasses Roasted Vine Tomatoes

I adore a light and fluffy fritter don’t you? New Zealand seafood fritters have to be the ultimate for me. My mouth waters at the thought of fresh Whitebait or Paua fritters, they are second to none! But I’m sadly not in that beautiful part of the world, and today I’m after something that a ) I’m likely to have in the fridge or cupboard at all times and that b) I can literally whip up for breakfast lunch or dinner, including for the little taste buds in my family.

I was inspired to give these a go after having a disappointing restaurant experience recently where I was convinced I could do a better job. But you be the judge! These are super healthy, light and fluffy, gluten-free, packed with protein, nutrients and bursting with flavour, not to mention damn easy to whip up. Kids love them too ( minus the chilli ).

I dedicate this recipe to my husband Duncan who is my official taste tester and always truthful if it sucks. ha! Thankfully, this doesn’t suck.


Serves 2-3 adults ( depending on how many fritters you want! )
Takes about 20mins to make
* assume all organic

4 eggs
1 can of sweetcorn kernels
3 heaped tablespoons of rolled oats
1/2 tsp baking soda
1 large courgette / zucchini
1 fresh red chilli
fresh chives
1-2 tsp cumin
good goats cheese
coconut oil

Toppings / Side:
plain yogurt
1 avocado
1 packet of vine tomatoes
balsamic glaze or pomegranate molasses
cracked pepper
2 eggs


Pre-heat your oven to 200. Put your vine tomatoes in an oven proof dish and drizzle with pomegranate molasses or balsamic glaze. What ever you prefer! Roast in the oven for 10mins.

Heat a pan of water and white vinegar for your poached eggs.

Into a blender add 4 eggs, rolled oats, 3/4 of the corn ( keep 1/4 of the kernels whole ), cumin, baking soda, 2 large pinches of chopped chives, and 1/4-1/2 of the chopped chilli. Whizz for 10-15 seconds until it becomes like a chunky-ish batter.

Grate the zucchini and add into a large bowl. Add in the 1/4 of whole corn kernels. Pour in the batter from the blender and crumble in as much goats cheese as desired ( maybe about 25-30 grams ). Fold and mix the ingredients together gently.

Mash your avocado with a couple of tablespoons of plain yogurt and season with cracked pepper and a little sea salt. Set aside.

Heat a large frying pan with some coconut oil on a medium heat. I like to stack my fritters so I pour 3 fritters into my pan. Flip after a few minutes, should be golden brown.

Poach your eggs ( 1 per person ).

Layer your fritters ( 3-4 ) with a spoonful of plain yogurt between each layer. Add 2-3 large tablespoons of your smashed avocado to the top of your stack and then pop the poached egg on top. Garnish with fresh chives, cracked pepper and add your delicious tomato to the side. Voila! Delicious!

I’d love to hear your thoughts on this recipe! Please comment below.

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