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.
• https://www.cauldronfoods.co.uk/recipes/carrot-coriander-falafel-fritters-with-cucumber-salad-and-poached-eggs
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