Vegetable fritters with poached eggs

  • Serves 4
  • Takes 20 minutes to make, 25 minutes to cook
  • Easy
This crispy vegetable fritters recipe belong with soft poached eggs - a marriage made in heaven and a cheap vegetarian dinner.

Nutritional info per serving

  • Calories464kcals
  • Fat30.4g (11g saturated)
  • Protein23.9g
  • Carbohydrates26.5g (8.7g sugar)
  • Salt2.3g

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  • 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


  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.
  • You can substitute soft goat's cheese for the feta in the veggie fritters.

From November 2009

Main Ingredients:

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