Vegetable fritters with poached eggs

By admin
15 April 2013

Take the basic out of poached eggs by serving it with veggie fritters

Serves 4

Preparation time: 10 min

Cooking time: 15 min

3 carrots, finely grated

1 potato, grated and squeezed to remove excess liquid

3 spring onions, sliced

1 leek, finely chopped

45 ml (3 T) chopped fresh parsley

150 g (1½ rounds) feta, crumbled

45 ml (3 T) flour


6 eggs

45 ml (3 T) oil

5 ml (1 t) white wine vinegar

1 Mix the carrots, potato, spring onions, leek, parsley and feta in a bowl. Add the flour and season with pepper.

2 Separate 2 of the eggs and stir the yolks into the flour mixture. Whisk the egg whites until double in volume, then fold into the flour mixture.

3 Heat the oil in a pan and add spoonfuls of the mixture, cooking the fritters in batches until golden on both sides. Set aside and keep warm

4 Bring water to the boil in a saucepan then reduce to a simmer. Add the vinegar. Break an egg into a cup. Using a spoon, swirl the water and slip the egg into the middle of the whirl of water. Cook for 3 minutes for a soft yolk. Remove with a slotted spoon and place on kitchen paper to remove any excess water. Repeat with the remaining eggs.

5 Serve the poached eggs with the warm fritters.

- Hope Malau

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