Pea fritters with bacon, spinach and fried duck eggs

These spiced pea fritters make for a superb light lunch. Beautifully decadent with rich duck eggs and creamy avocado, a lick of spicy chilli sauce finishes things off perfectly.

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes

Serves: 4


1 1⁄2 tbsp olive oil

4 rashers smoked back bacon

4 duck eggs

large handful baby spinach

1 avocado, mashed


150g plain flour

1⁄2 tsp baking powder

1 tsp ground cumin

1 tsp paprika

1⁄2 tsp salt

1 egg, lightly beaten

1 lime, juice

200g frozen peas

1⁄2 red onion, finely chopped

1 green chilli, finely chopped

2 tbsp finely chopped coriander, plus extra leaves to serve


1. For the fritters, combine the flour, baking powder, spices and salt in a large bowl. Add the egg, lime juice and 120ml water, whisking to a smooth batter. Fold through the peas, onion, chilli and coriander until combined.

2. Heat 1⁄2 tbsp olive oil in a large, heavy- based, non-stick frying pan. For each fritter, add 2 tbsp of the batter to the pan and cook, in batches, for 3-4 minutes on each side, until golden and piping hot. (You want 8 fritters in total.) Remove and set aside; cover with foil or put in a low oven to keep warm.

3. Once all the fritters are cooked, heat the remaining 1 tbsp oil in the pan and fry the bacon for 3-5 minutes, turning until crisp. Remove and keep warm with the fritters. Crack the duck eggs into the pan and fry for about 5 minutes, spooning over the fat until the whites are cooked and the yolks are set. 4 Divide the fritters and spinach between

4. plates, topping with avocado, bacon and fried eggs, plus a few extra coriander leaves. Season and serve immediately, with Sriracha or another chilli sauce, if liked.