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

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

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

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

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VegetarianHealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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!

Nutritional

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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