Bulghar & spinach fritters with eggs & tomato chutney

Bulghar & spinach fritters with eggs & tomato chutney

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
465
protein
18g
carbs
63g
fat
16g
saturates
3g
fibre
4g
sugar
30g
salt
1g

Ingredients

  • 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

For the chutney

  • 5 tbsp sugar
  • 50ml white wine vinegar
  • 2 tbsp finely chopped onions (see above)
  • 250g cherry tomatoes, halved or quartered
  • salad leaves, to serve

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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.

Recipe from Good Food magazine, October 2012

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