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Photo of Pea & potato fritters with poached eggs by WW

Pea & potato fritters with poached eggs

4
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
These delicious fritters are flavoured with fresh chives and parsley, and topped with a soft poached egg. The flavours are light and delicate – perfect for spring.

Ingredients

Potatoes, Raw

500 g, Maris Piper, cut into small chunks

Peas, fresh or frozen

300 g, frozen

Egg, whole, raw

5 medium, raw

Chives, Fresh

1 tablespoon(s), snipped

Parsley, fresh

1 tablespoon(s), finely chopped

Plain White Flour

2 tablespoon(s), level

Calorie controlled cooking spray

4 spray(s)

White Wine Vinegar

1 tablespoon(s)

Salad leaves

100 g, green, to serve

Instructions

  1. Put the potatoes in a medium pan of boiling water and cook for 15-20 minutes until tender, adding the peas for the final 2 minutes. Drain and roughly mash the potatoes and peas together. Preheat the oven to 180°C, fan 160°C, gas mark 4.
  2. Combine the potato and pea mash, 1 egg, the herbs and flour in a large bowl and season to taste. Form the mixture into 8 patties. Mist a large nonstick frying pan with cooking spray, add 4 of the patties and cook for 2 minutes each side. Transfer to a baking tray and keep warm, then repeat to make 4 more fritters.
  3. Bring a deep pan of water to a boil and add the white wine vinegar. Break 1 egg into a ramekin. Swirl the water with a spoon to create a whirlpool and slide in the egg. Cook for 2-3 minutes, then using a slotted spoon, transfer to a plate lined with kitchen paper. Repeat with the remaining 3 eggs
  4. Serve 2 fritters per person, and top with a poached egg. Season to taste and serve with the salad on the side.

Notes

Family favourite ‘This recipe has gone down a treat in my house. You can get ahead by mixing the fritter ingredients together, forming into patties, then keeping covered in the fridge for up to 12 hours before frying.’ NADINE

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