Potato and Cheese Fritters with Organic Smoked Salmon and Poached Eggs

To prepare the fritters: 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.

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

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