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Image for Recipe - Pea & Potato Fritters with Poached Eggs

Pea & Potato Fritters with Poached Eggs

Image for Recipe - Pea & Potato Fritters with Poached Eggs
  • Time preparation 15 minutes
  • cook time 35 minutes
  • Serve Serves 4

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 and early summer

Recipe taken from Weight Watchers Freestyle (£14.95) weightwatchers shop.co.uk
  • 500g Maris Piper potatoes, cut into small chunks
  • 300g frozen peas
  • 5 free-range eggs
  • 1 tbsp snipped fresh chives
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 2 tbsps plain flour
  • Calorie controlled cooking spray
  • 1 tbsp white wine vinegar
  • 100g green salad leaves, to serve

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 4.

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 non-stick 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.

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.

Serve 2 fritters per person, and top with a poached egg. Season to taste and serve with the salad on the side. The uncooked patties can be frozen in an airtight container for up to 3 months.

Ingredients

  • 500g Maris Piper potatoes, cut into small chunks
  • 300g frozen peas
  • 5 free-range eggs
  • 1 tbsp snipped fresh chives
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 2 tbsps plain flour
  • Calorie controlled cooking spray
  • 1 tbsp white wine vinegar
  • 100g green salad leaves, to serve

Method

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 4.

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 non-stick 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.

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.

Serve 2 fritters per person, and top with a poached egg. Season to taste and serve with the salad on the side. The uncooked patties can be frozen in an airtight container for up to 3 months.

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