Wednesday 17 January 2018

Carrot, Coriander & Falafel Fritters with Cucumber Salad & Poached Eggs

Ingredients

 
  • For the falafel fritters
  • 1 pack of Cauldron Moroccan Spiced Falafel Bites
  • 1 carrot, grated
  • 10g fresh coriander, de-stalked and chopped
  • 2 spring onions, finely chopped
  • 1 clove of garlic, crushed
  • 4 tbsp gram flour, plus extra for dusting
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 2 tbsp olive oil
  • 1 handful of fresh baby spinach

  • For the cucumber salad
  • ½ cucumber, chopped
  • ¼ red onion, finely chopped
  • ½ red chilli, de-seeded and finely chopped
  • ½ tbsp white wine vinegar
  • ½ tbsp lime juice
  • ½ tbsp extra virgin olive oil
  • Salt and black pepper to taste

  • For the poached eggs
  • 1 tbsp white wine vinegar
  • ½ tsp salt
  • 2-3 medium eggs, cracked into ramekins
  • Pinch of red chilli flakes
  • Method

     
    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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