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Mix the carrot, parsnips and onion in a large bowl. Mix in the lentils, 1 beaten egg, 1 tsp paprika, the flour and ½ the dill, then season.
Heat 1 tbsp oil in a large frying pan, then add 6 heaped tbsp of the mixture. Flatten and fry for about 3 minutes on each side, until golden and cooked through. Repeat with the remaining 1 tbsp oil and the mixture, then keep warm in a low oven.
Fill a wok or saucepan 2/3 of the way with water and bring to a boil. Lower the heat and break in the eggs. Simmer for 3-4 minutes, until the whites are opaque. Lift the eggs out onto a plate lined with kitchen paper.
Meanwhile, as the eggs poach, melt the butter in the fritter pan and add the chilli flakes and remaining paprika. Heat gently for a minute or so until foaming, then set aside. In a small bowl, mix the yogurt with the garlic and most of the reserved dill. Season. Serve 3 fritters per person, topped with an egg, some garlic yogurt, the smoky, spicy butter spooned over, and the remaining dill.
Hot (as opposed to regular, or sweet) smoked paprika already in the cupboard? Simply give the chilli flakes a miss at the end (or use just a pinch), so things don’t get too spicy!
Typical values per serving when made using specific products in recipe
Energy | 1,836kJ/ 439kcals |
|---|---|
Fat | 22g |
Saturated Fat | 7.4g |
Carbohydrates | 34g |
Sugars | 10g |
Fibre | 8.2g |
Protein | 22g |
Salt | 0.4g |
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