Vegetable fritters with poached eggs recipe

By Lucy Williams

  1. Serves 4
  2. Takes 20 minutes to make, 25 minutes to cook
  3. Rating

These crispy vegetable fritters belong with soft poached eggs. A marriage made in heaven and a cheap vegetarian dinner!

tried and tested
Vegetable fritters with poached eggs


  1. 3 carrots, grated
  2. 200g (about 2) maris piper potatoes, grated and squeezed really dry
  3. Bunch of spring onions, finely sliced
  4. 3 tbsp chopped fresh parsley
  5. 200g vegetarian feta, crumbled
  6. 3 tbsp plain flour
  7. 6 large, very fresh free-range eggs
  8. Vegetable oil, for shallow frying


  1. 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. 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. 3. Meanwhile, bring a wide pan of water to the boil and soft-poach the remaining eggs for 3-4 minutes each.
  4. 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.


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November 1

Wow I followed Maggie's fritter recipe here but this has inspired me to add a poached egg! yum I love poached egg on top of poached fish as well :-)

little bites

August 19

I can't begin to describe how delicious (how appropriate!) this was. I halved the amounts and three of us had them for brunch. You have to try them!

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