Light Bites Vegetarian Brunch Lunch Sides

Pea & Potato Fritters with Poached Eggs

These delicious fritters are flavoured with fresh chives and parsley, and topped with a soft poached egg. The flavours are light and delicate – perfect for spring and early summer

15 minutes prep, 35 minutes cook

Serves 4

Ingredients

500g Maris Piper potatoes, cut into small chunks

300g frozen peas

5 free-range eggs

1 tbsp snipped fresh chives

1 tbsp finely chopped fresh flat-leaf parsley

2 tbsps plain flour

Calorie controlled cooking spray

1 tbsp white wine vinegar

100g green salad leaves, to serve

Method

Put the potatoes in a medium pan of boiling water and cook for 15-20 minutes until tender, adding the peas for the final 2 minutes. Drain and roughly mash the potatoes and peas together. Preheat the oven to 180°C/Fan 160°C/Gas 4.

Combine the potato and pea mash, 1 egg, the herbs and flour in a large bowl and season to taste. Form the mixture into 8 patties. Mist a large non-stick frying pan with cooking spray, add 4 of the patties and cook for 2 minutes each side.

Transfer to a baking tray and keep warm, then repeat to make 4 more fritters.

Bring a deep pan of water to a boil and add the white wine vinegar. Break 1 egg into a ramekin. Swirl the water with a spoon to create a whirlpool and slide in the egg.

Cook for 2-3 minutes, then using a slotted spoon, transfer to a plate lined with kitchen paper. Repeat with the remaining 3 eggs.

Serve 2 fritters per person, and top with a poached egg. Season to taste and serve with the salad on the side. The uncooked patties can be frozen in an airtight container for up to 3 months.