First make the chutney. In a small
saucepan, heat the sugar, vinegar and
some salt. Boil for 1 min, then add the
onion and tomatoes. Simmer for 1 min,
then remove from the heat and set aside.
Boil the bulghar wheat in plenty of
water until tender – about 5 mins. Drain
well and tip into a bowl. Put the spinach
in a colander and pour over boiling water
from the kettle to wilt. Cool under the
cold tap, then squeeze out as much
water as you can. Chop and add to the
bulghar with the cumin, onion, garlic
and breadcrumbs. Tip half into a food
processor and blitz until it forms a
chunky paste. Return to the remaining
half with the beaten egg and some
seasoning. Mix together, then shape into
8 patties and chill until ready to cook.
Heat oven to 200C/180C fan/gas 6.
Heat the oil in a wide frying pan,
preferably non-stick, and fry the fritters
in two batches until crisp on both sides.
Meanwhile, lightly oil a 4-hole Yorkshire
pudding tin and put in the oven to warm
up for a few mins. Remove and carefully
crack the remaining eggs into the holes,
then bake for 3-4 mins until done to your
liking. Use the tip of a knife to help lift out
the eggs, then serve with the fritters,
chutney and some salad leaves.