Crumble the falafels in a bowl. Add the carrot, coriander, spring onions, garlic and flour and stir until combined. Season to taste and mould the mixture into 8 round patties, approximately 1½ cm thick. Dust each patty with extra flour before frying.
To prepare the cucumber salad, assemble all the ingredients in a bowl and mix well. Cover until needed.
Pour the olive oil in to a frying pan and place on a medium heat. Add the patties to the pan and cook for 4-5 minutes on each side, until golden. Remove from the pan and set aside.
Meanwhile, for the poached eggs, bring a saucepan of water to the boil and add the white wine vinegar and salt. Once boiling, stir the water with a spoon to create a small whirlpool. Drop the eggs into the centre of the whirlpool one by one. Reduce to a low-medium heat and cook the eggs for 3 minutes. Remove from the pan.
To serve, place the fritters on a bed of baby spinach and cucumber salad and top with poached eggs and a pinch of chilli flakes.
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