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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!
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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