Spiced onion fritters with poached eggs

Method

1. 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.
2. 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.
3. 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).
4. Meanwhile, heat a pan of water to just simmering and poach the remaining eggs to your liking (about 3 minutes for a runny yolk).
5. 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.