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Vegetable fritters with poached eggs

Name: Vegetable fritters with poached eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: British recipes
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

Published: 31 Oct 09
Updated: 18 Mar 24

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

Easy
November 2009

Test kitchen approved

Serves 4
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.

Vegetarian recipes

Nutrition: per serving

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

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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

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Method

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.
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.
Meanwhile, bring a wide pan of water to the boil and soft-poach the remaining eggs for 3-4 minutes each.