Potato Cheese Fritters, Smoked Salmon and Poached Eggs

Ingredients

250g potatoes

Salt and freshly ground black pepper

½ small onion

1 tablespoon parsley, chopped

35g feta cheese, crumbled

1½ tablespoon plain flour

5 eggs

1 tablespoon oil

2 teaspoon white wine or tarragon vinegar

100g organic smoked salmon

1 tablespoon chives, chopped

½ lemon, cut into wedges

Green salad

Method

To prepare the fritters: Peel and grate the potatoes and onion into a colander, stir in a little salt and leave to drain for 10 minutes. Squeeze out any moisture with your hands.

Place the potato and onion mixture in a large bowl along with the parsley, feta cheese, flour and 1 egg. Season well with salt and freshly ground black pepper and mix well to combine.

To cook the fritters: Heat a tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fritter mixture to the pan and squash lightly to make 7cm rounds – use about two tablespoons of mixture for each fritter. Cook 2-3 fritters at a time, depending on the size of your pan – this mixture should make 4 fritters. Cook for 4-5 minutes on each side until golden brown and crispy. Transfer the fritters to a plate and keep warm in a low oven while you cook the rest of the fritters.

To poach the eggs: Bring a large pan of water to the boil. Add the vinegar and keep at a very gentle simmer. Depending on the side of your saucepan you can cook 2-3 eggs at a time. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside.

Remove with a slotted spoon and drain well on kitchen paper. Keep warm while you cook the rest of the eggs.

To serve: Allow two fritters per person, top with smoked salmon and two poached eggs. Sprinkle over the chives. Serve with a green salad.

Serving Suggestions

Allow two fritters per person, top with smoked salmon and two poached eggs. Sprinkle over the chives. Serve with a green salad.

Ingredients

Ingredients
Method

250g potatoes
Salt and freshly ground black pepper
½ small onion
1 tablesp. parsley, chopped
35g feta cheese, crumbled
1½ tablesp. plain flour
5 eggs
1 tablesp. oil
2 teasp. white wine or tarragon vinegar
100g organic smoked salmon
1 tablesp. chives, chopped
½ lemon, cut into wedges
Green salad

Begin by melting the butter in a solid-based frying pan, then add the onion and sauté over a low heat until soft. This will take about 7 minutes. Now add the crushed garlic and mushrooms and continue to cook for a further 2-3 minutes. Next mix the curry powder and flour together and stir these into the butter to soak up all the juices. Then add the wine gradually, stirring briskly after each addition and, when all the wine is added, cook for a further 3 minutes before finally adding the crème fraîche.

The sauce is now ready and can be made up to this stage in advance, but lay a piece of clingfilm over the surface if you’re not using it immediately. When you’re ready to cook the pasta place a large saucepan with plenty of lightly salted water on to boil and cook the pasta for 10 minutes or until it is cooked to your liking, but still retains some bite.

Meanwhile, tear little pieces of Meanwhile, tear little pieces of smoked salmon lengthways into strips,then reheat the sauce and add the salmon at the very last minute, just before serving. Now drain the pasta, return it to the pan, then quickly stir in the sauce and smoked salmon and serve at once in deep, heated bowls.