Bulghar & spinach fritters with eggs & tomato chutney

Bulghar & spinach fritters with eggs & tomato chutney

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Prep: 20 mins Cook: 20 mins

Easy

Serves 4
A better-for-you alternative to hash browns or potato cakes - topped with eggs and served with a fresh flavoured relish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal465
  • fat16g
  • saturates3g
  • carbs63g
  • sugars30g
  • fibre4g
  • protein18g
  • salt1g
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Ingredients

  • 100g bulgar wheat
  • 250g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 tsp ground cumin
  • 1 onion, finely chopped (reserve 2 tbsp for the chutney)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 85g fresh breadcrumb
  • 5 egg, 1 beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp vegetable oil, plus extra

For the chutney

  • 5 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 50ml white wine vinegar
  • 2 tbsp finely chopped onion (see above)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g cherry tomato, halved or quartered
  • salad leaves, to serve

Method

  1. 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.

  2. 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.

  3. 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.

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