These fabulous fritters are turned into a full meal with a couple of eggs on top and a bit of salad underneath!
1 cup chickpea (besan) flour
1 cup frozen peas, thawed
1 cup chopped broccoli (stem and floret)
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon fennel seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 large Traditional Free Range egg, whisked
oil for frying
8 Traditional Free Range eggs
large handful salad leaves
1. Mix the chickpea flour, peas, broccoli, garlic, baking powder and spices in a bowl. 2. Add the egg and enough water (about 1/4 cup) to form a moist but not completely sloppy mixture.
3. Heat oil in the pan to a depth of 1 cm. Once the oil is hot enough that a small dollop of batter immediately sizzles, then cook large mounds of mixture in batches, turning until well coloured and crisp. Drain on paper towels.
4. While the fritters are cooking, heat a frying pan of water and poach the eggs. 5. Serve fritters on a bed of leaves with eggs on top. Season with salt and freshly ground black pepper.
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