Tamper Recipes

On the odd occasion you’re not able to make it down to your local Tamper Coffee, you can still get a taste of Kiwi culture from home. Just follow our simple recipes to recreate all your Tamper favourites.


With a brilliant contrast of colours, this bright dish won't fail to please!
Cook Time 10 mins
Servings 2 People


Sweetcorn Fritter Mix

  • 320 g Sweetcorn (Average drained weight of 2 tins)
  • 4 Eggs
  • 1 Clove Garlic
  • 90 g Gram Flour (Sieved)
  • 1 tsp Paprika
  • 1 tsp Baking Powder
  • Small Bunch Chervil (Or Parsley) (Chopped)
  • 2 tbsps Olive Oil (For Cooking)
  • 15 g Butter (For Cooking)
  • White Wine Vinegar (For Poaching)

Crushed Beetroot

  • 3/4 pack Cooked Beetroot (Vacuum-Packed Beetroot)
  • Small Bunch Dill (Chopped)
  • Small Bunch Chervil (Or Parsley) (Chopped)
  • 1 tbsp Olive Oil
  • Salt & Pepper (To Taste)

Beetroot Yoghurt

  • 1/4 pack Cooked Beetroot (Vacuum-Packed Beetroot)
  • 50 g Natural Yoghurt
  • 50 g Crème Fraîche

Sweet Chilli & Cucumber

  • 100 ml Sweet Chilli Sauce
  • 1/4 Cucumber (Deseeded, Finely-Diced)


Make the Fritter Mix

  • Drain 1 tin (160g) of sweetcorn. Once drained, put into a jug blender, and add 2 eggs, the paprika and the garlic. Blend till near smooth for around 30-45 seconds and transfer to a medium-sized mixing bowl
  • Drain the 2nd tin of sweetcorn, then add this to the puréed mixture, along with the gram flour, baking powder and chervil (or parsley)
  • Fold mixture until fully combined, then place in the fridge to firm the mixture up

Crushed Beetroot

  • Carefully open the pack of cooked beetroot and place 3/4 of it in a food processor with any of the juice in the pack, along with the olive oil
  • Pulse the beetroot until all the same consistency (check for lumps). Place into a small bowl and mix in the chopped herbs and a pinch of salt & pepper

Beetroot Yoghurt

  • Place the other 1/4 of the beetroot in a jug/bullet blender (bullet is best) with the natural yoghurt, then blend until completely smooth
  • Add the crème fraîche and whisk until smooth and fully combined, then place in the fridge to keep cool until serving

Sweet Chilli & Cucumber

  • Simply mix the diced cucumber in with the sweet chilli sauce, the refrigerate

To Cook and Serve

  • Place a small saucepan of water on the hob and add a glug of white wine vinegar. Put this on a low boil, ready for the eggs
  • Place a large frying pan on the hob, then add 2 tbsps of olive oil and a knob of butter. Let the butter melt and start to foam
  • Once foamed, spoon your fritter mix into the pan to make 4 fritters; each fritter around 2 heaped tablespoons each. Turn the heat to medium-low and season the fritters
  • Cook on medium low for around 4-5 minutes, then use a flat tool to flip the fritters (if they feela little loose, give them another 1-2 minutes)
  • Once flipped, lightly press on them to flatten the mix slightly, ensuring even cooking. Keep cooking on medium-low for another 4-5 minutes
  • After a couple of minutes, crack the 2 eggs into the pan of boiling water. Once in the pan, turn down to a simmer and allow to cook for two minutes. Use a slotted spoon to remove the eggs from the pan, and place on some kitchen roll to absorb any excess water
  • At this point, the fritters should be done, so it's time to plate up. Spoon the beet yoghurt onto a plate and swipe across with the back of a spoon. Place the fritter on the plate, then add a spoon of the sweet chilli on top. Place a second fritter on top of that, then add a spoon of the crushed beetroot on top of the second fritter. Place one poached egg on top of the fritter and beetroot tower


Chef's Tip! - The fritter mix can be made a day or two in advance. At Tamper, we use raw beetroot and cook it ourselves (this normally takes 1.5-2 hours in foil in the oven at 160°C). This adds better colour and flavour to the yoghurt.