Spiced potato & pea fritters with poached eggs

Name: Spiced potato & pea fritters with poached eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 4 No.1 Longstock Gold Medium Free Range Eggs; 1 tbsp white wine vinegar, for poaching (optional); 120 g pack baby spinach (or try wilted kale), to serve; Lemon wedges, to serve

The tikka masala paste is an absolute flavour bomb in Elly Curshen's recipe. Breadcrumbing the fritters makes them feel more substantial and the crunchy coating works well for use with poached eggs. The paste is punchy, but not too spicy. Add a spoonful, taste, then adjust. Remember, you can add but you can’t take away!

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Vegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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4 No.1 Longstock Gold Medium Free Range Eggs
1 tbsp white wine vinegar, for poaching (optional)
½ x 120g pack baby spinach (or try wilted kale), to serve
Lemon wedges, to serve

For the fritters

250g leftover cooked potatoes, mashed
75g frozen Essential Garden Peas, thawed and gently mashed
50g Cooks’ Ingredients Green Tikka Masala Paste
½ tsp ground cumin
½ tsp ground coriander
½ tsp garam masala
¼ tsp ground turmeric
3 tbsp plain flour
1 Longstock Gold Medium Free Range Egg, beaten
50g Cooks' Ingredients Panko Breadcrumbs
4 tbsp vegetable or olive oil, for frying

In a large mixing bowl, combine the mashed potatoes, peas, tikka paste and spices, then season. Mix well. Using wet hands, shape into 4 equal balls, then flatten into fritters, approx 2cm thick.
Place the flour, beaten egg and panko into separate shallow bowls. One by one, coat the fritters in flour, shaking off any excess. Dip into the beaten egg, then into the breadcrumbs, ensuring they are evenly coated.
In a large frying pan, heat the oil over a medium-high heat. Carefully add the fritters and fry for about 10 minutes, turning halfway, until golden brown, crisp all over and piping hot in the middle. While the fritters fry, poach the eggs to your liking. I add the white wine vinegar to the water before they go in.
Place 2 fritters on each serving plate. Top each plate with a poached egg, then season. Serve with baby spinach or wilted kale and a wedge of lemon.

Cook’s tip

MORE LEFTOVER IDEAS

1. Tikka cucumber yogurt dip Stir a little Cooks’ Ingredients Green Tikka Masala Paste into natural yogurt and add finely chopped mint, some grated cucumber (leave the skin on) and season with salt and pepper. Serve with grilled or barbecued meat, fish or halloumi.

2. Roasted spiced courgettes Chop courgette into bitesized chunks and toss with enough Cooks’ Ingredients Green Tikka Masala Paste to coat. Tip onto a lined baking tray and roast at 200ºC for about 30 minutes, or until soft and charred on the edges. Toss with cooked chickpeas, mixed grains or quinoa and add fresh spinach and toasted flaked almonds for a great lunchbox salad.

3. Quick spiced green rice Cooks’ Ingredients Green Tikka Masala Paste stirred through a pouch of microwaved rice makes a quick and delicious side dish. Cook the rice according to pack instructions, then add the paste, a little at a time, to taste. Add a handful of frozen peas too, if liked.

Typical values per serving when made using specific products in recipe