- Pea & Mint Fritters With Poached Egg.jpg (48.71 KiB) Viewed 609 times
Preparation Time: 15 minutes
Cooking time: 30 minutes
Serves: 2
If served as two portions, provides 456 cals, 17g fat (of which 3g saturates), 9g sugar and 1.5g salt per portion.
Ingredients
- 250g (9oz) frozen peas
- Low-calorie oil spray
- 1 garlic clove, crushed
- 1 onion, finely chopped
- Yolk of 1 egg
- 2 whole eggs
- 100g (3½oz) chickpea flour
- ½ tsp baking powder
- 1 tbsp mint
- ½ tsp salt
- Zest of 1 lemon
- 1 tsp cider vinegar
Method
1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6 and line a tray with parchment.
2. Boil the peas, drain and leave to cool. Heat a saute pan over a medium heat, spray with low-calorie oil and fry the garlic and onion until soft.
3. Put the peas, onion, garlic and egg yolk into a bowl and blend with a stick blender. Mix in the chickpea flour, baking powder, mint, salt and lemon zest; it should be a firm consistency.
4. Using floured hands shape into patties and place on the baking tray. Spray with low-calorie oil and bake for 20 minutes, turning them over halfway through cooking. Remove but keep warm.
5. Fill a pan with boiling water and add the cider vinegar. Crack the one egg into a bowl. When the water is simmering, stir the water and pour the egg into the water, quickly crack another egg and repeat. Poach for about 3 minutes until the white is set, then remove with a slotted spoon.
6. Serve with a few salad leaves and a sprinkle of black pepper.
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