Root veg & lentil fritters with poached eggs, chilli butter & garlic yogurt

Name: Root veg & lentil fritters with poached eggs, chilli butter & garlic yogurt
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 125 g loose Essential Carrots, scrubbed and coarsely grated; 100 g loose Essential Parsnips, scrubbed and coarsely grated; 1 small Essential Onion, coarsely grated; 400 g can Essential Lentils, drained; 5 Essential Free Range White Eggs; 2 tsp smoked paprika; 70 g Essential Plain Flour; 20 g pack fresh dill, chopped, any tough stalks discarded; 2 tbsp Essential Sunflower or Olive Oil; 2 tbsp Essential Butter; 1 tsp chilli flakes; 200 g Essential Greek Style Yogurt; 1 clove/s garlic, crushed

These veg-packed fritters cost under £2 a portion when using store-cupboard ingredients you already have at home.

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4.5 out of 5 stars(5) Rate this recipe

VegetarianHealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

125g loose Essential Carrots, scrubbed and coarsely grated
100g loose Essential Parsnips, scrubbed and coarsely grated
1 small Essential Onion, coarsely grated
400g can Essential Lentils, drained
5 Essential Free Range White Eggs
2 tsp smoked paprika
70g Essential Plain Flour
20g pack fresh dill, chopped, any tough stalks discarded
2 tbsp Essential Sunflower or Olive Oil
2 tbsp Essential Butter
1 tsp chilli flakes
200g Essential Greek Style Yogurt
1 clove/s garlic, crushed

Method

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.

Cook’s tip

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!