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￼Pea fritters with bacon, spinach and fried duck eggs
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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.
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.
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