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Potato and Cheese Fritters with Organic Smoked Salmon and Poached Eggs

Allow the fritters to cook for long enough so that they are crispy on the outside and soft inside. They also taste great with crispy bacon instead of salmon.

2 people
30 min
Nutrition per serving
  • kcal
    529kcal
  • protein
    33g
  • total fat
    28g
  • saturates
    7.7g
  • iron
    3.2mg
  • carbs
    36g

Ingredients

  • 250g potatoes

    ½ small onion

    1 tablesp. parsley, chopped

    35g feta cheese, crumbled

    1½ tablesp. plain flour

    5 eggs

    1 tablesp. oil

    2 teasp. white wine or tarragon vinegar

    100g organic smoked salmon

    1 tablesp. chives, chopped

    ½ lemon, cut into wedges

    Green salad

Main

  • 250g potatoes

    ½ small onion

    1 tablesp. parsley, chopped

    35g feta cheese, crumbled

    1½ tablesp. plain flour

    5 eggs

    1 tablesp. oil

    2 teasp. white wine or tarragon vinegar

    100g organic smoked salmon

    1 tablesp. chives, chopped

    ½ lemon, cut into wedges

    Green salad

Method

Copy Text

Peel and grate the potatoes and onion into a colander, stir in a little salt and leave to drain for 10 minutes. Squeeze out any moisture with your hands.

Place the potato and onion mixture in a large bowl along with the parsley, feta cheese, flour and 1 egg. Season well with salt and freshly ground black pepper and mix well to combine.

To cook the fritters: Heat a tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fritter mixture to the pan and squash lightly to make 7cm rounds – use about two tablespoons of mixture for each fritter. Cook 2-3 fritters at a time, depending on the size of your pan - this mixture should make 4 fritters. Cook for 4-5 minutes on each side until golden brown and crispy. Transfer the fritters to a plate and keep warm in a low oven while you cook the rest of the fritters.

To poach the eggs: Bring a large pan of water to the boil. Add the vinegar and keep at a very gentle simmer. Depending on the side of your saucepan you can cook 2-3 eggs at a time. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside.

Remove with a slotted spoon and drain well on kitchen paper.  Keep warm while you cook the rest of the eggs.

 

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Method

Copy Text

Peel and grate the potatoes and onion into a colander, stir in a little salt and leave to drain for 10 minutes. Squeeze out any moisture with your hands.

Place the potato and onion mixture in a large bowl along with the parsley, feta cheese, flour and 1 egg. Season well with salt and freshly ground black pepper and mix well to combine.

To cook the fritters: Heat a tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fritter mixture to the pan and squash lightly to make 7cm rounds – use about two tablespoons of mixture for each fritter. Cook 2-3 fritters at a time, depending on the size of your pan - this mixture should make 4 fritters. Cook for 4-5 minutes on each side until golden brown and crispy. Transfer the fritters to a plate and keep warm in a low oven while you cook the rest of the fritters.

To poach the eggs: Bring a large pan of water to the boil. Add the vinegar and keep at a very gentle simmer. Depending on the side of your saucepan you can cook 2-3 eggs at a time. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside.

Remove with a slotted spoon and drain well on kitchen paper.  Keep warm while you cook the rest of the eggs.

 

Serving Suggestions

Allow two fritters per person, top with smoked salmon and two poached eggs.  Sprinkle over the chives.  Serve with a green salad.

Potato and Cheese Fritters with Organic Smoked Salmon and Poached Eggs