250g potatoes
Salt and freshly ground black pepper
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
250g potatoes
Salt and freshly ground black pepper
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
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.
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.
