Vegetable fritters with poached eggs

Vegetable fritters with poached eggs
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 25 minutes to cook

This crispy vegetable fritters recipe with soft poached eggs is a marriage made in heaven and makes an inexpensive vegetarian dinner.

Nutrition: per serving

Calories
464kcals
Fat
30.4g (11g saturated)
Protein
23.9g
Carbohydrates
26.5g (8.7g sugar)
Salt
2.3g
Calories
464kcals
Fat
30.4g (11g saturated)
Protein
23.9g
Carbohydrates
26.5g (8.7g sugar)
Salt
2.3g

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.

delicious. tips

  1. You can substitute soft goat’s cheese for the feta in the veggie fritters.

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