Spiced onion fritters with poached eggs

Name: Spiced onion fritters with poached eggs
Prep time: 50 min
Cook time: 8 min
Total time: 58 min
Yield: Serves 6
Cuisine: Indian recipes
Ingredients: 350g waxy potatoes (such as charlotte), peeled and coarsely grated; 250g sweet potatoes, peeled and coarsely grated; 2 red onions, thinly sliced; 2 tsp salt; 150g gram (chickpea) flour, from large supermarkets and Asian grocers; we used East End; 8 large free-range eggs; 5 tbsp milk; 1 tsp nigella seeds, plus extra to serve; ½ tsp ground cumin; ½ tsp ground coriander; 1 tbsp mango chutney, plus extra to serve; ¼ tsp celery salt; 90g samphire (if you can’t get hold of this add the same quantity of sweet potato); Small handful fresh coriander, stalks and leaves chopped separately; Vegetable oil for frying; Natural yogurt to serve; You’ll also need…; Non-stick, heavy-based 20cm frying pan

Portion size: Serves 6
Hands-on time 50 min, oven time 5-8 min, plus draining
Difficulty: easy

Vegetarian

Delicious. food team

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Crunchy, crispy fritters are a crowdpleaser. These pakora-style ones, made with onions and samphire, are best served with a good dollop of mango chutney and a poached egg.

Go crazy for fritters? Us too! Take a look at lots more of our fritter recipes including ideas with sweetcorn, carrot and sweet potato.

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Ingredients

350g waxy potatoes (such as charlotte), peeled and coarsely grated
250g sweet potatoes, peeled and coarsely grated
2 red onions, thinly sliced
2 tsp salt
150g gram (chickpea) flour, from large supermarkets and Asian grocers; we used East End
8 large free-range eggs
5 tbsp milk
1 tsp nigella seeds, plus extra to serve
½ tsp ground cumin
½ tsp ground coriander
1 tbsp mango chutney, plus extra to serve
¼ tsp celery salt
90g samphire (if you can’t get hold of this add the same quantity of sweet potato)
Small handful fresh coriander, stalks and leaves chopped separately
Vegetable oil for frying
Natural yogurt to serve

You’ll also need…

Non-stick, heavy-based 20cm frying pan

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Method

Toss the grated potatoes and sweet potatoes with the onions and salt, then put in a sieve lined with a new J-cloth set over a bowl. Squeeze to remove as much liquid as possible, then set aside to drain for an hour and squeeze again.
Heat the oven to 200°C/180°C fan/gas 6. In a large mixing bowl, whisk the gram flour with 2 of the eggs, the milk, spices, mango chutney and celery salt until smooth. Stir in the drained, squeezed veg, samphire and chopped coriander stalks.
Heat a good splash of vegetable oil in the frying pan until hot, then carefully spoon one sixth of the mixture into the pan, flattening slightly to form a patty. Fry for about 3 minutes on each side, then transfer to a wire rack set over a large baking sheet. Repeat with the remaining batter, adding more oil as needed. Transfer all 6 to the hot oven for 5-8 minutes until fully cooked through (see Make Ahead).
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Meanwhile, heat a pan of water to just simmering and poach the remaining eggs to your liking (about 3 minutes for a runny yolk).
To serve, top each fritter with a large spoonful of yogurt, some mango chutney and a poached egg, then sprinkle with a few nigella seeds and the coriander leaves.