These crispy vegetable fritters belong with soft poached eggs. A marriage made in heaven and a cheap vegetarian dinner!
Ingredients
- 3 carrots, grated
- 200g (about 2) maris piper potatoes, grated and squeezed really dry
- Bunch of spring onions, finely sliced
- 3 tbsp chopped fresh parsley
- 200g vegetarian feta, crumbled
- 3 tbsp plain flour
- 6 large, very fresh free-range eggs
- Vegetable oil, for shallow frying
Method
- 1. Mix the carrot, potato, onion, parsley and feta in a bowl. Add the flour and season well. Separate 2 of the eggs, then stir the egg yolks into the veg mixture. Put the 2 egg whites in a clean bowl and whisk to soft peaks, then fold into the mixture.
- 2. Heat 0.5cm oil in a sauté pan. Add heaped spoonfuls of the mixture to the oil, in batches, cooking for 3 minutes each side until golden brown – you should make about 12 in all. Remove with a slotted spoon, drain on kitchen paper and keep warm.
- 3. Meanwhile, bring a wide pan of water to the boil and soft-poach the remaining eggs for 3-4 minutes each.
- 4. Place 3 fritters on each plate and top each with a poached egg to serve.
Nutritional info
Per serving 464kcals, 30.4g fat (11g saturated), 23.9g protein, 26.5g carbs, 8.7g sugar, 2.3g salt
Chef's tip
You can substitute soft goat's cheese for the feta in the veggie fritters.