Bulgur & spinach fritters with eggs & tomato chutney
A better-for-you alternative to hash browns or potato cakes – topped with eggs and served with a fresh flavoured relish
- Serves 4
Nutrition per serving
- 100g bulgar wheat
- 250g spinach
- 2 tsp ground cumin
- 1 onion, finely chopped (reserve 2 tbsp for the chutney)
- 1 garlic clove, chopped
- 85g fresh breadcrumbs
- 5 eggs, 1 beaten
- 1 tbsp vegetable oil, plus extra
- 5 tbsp sugar
- 50ml white wine vinegar
- 2 tbsp finely chopped onions (see above)
- 250g cherry tomatoes, halved or quartered
- salad leaves, to serve
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.