Name: Veggie Fritter Toppers
Ingredients: 100g tinned sweetcorn 75g cold mashed potato 50g carrot, peeled and grated 50g courgette, grated 4 spring onions, diced ½ clove garlic, crushed 25g Parmesan cheese, grated 1 tbsp sweet chilli sauce 40g self-raising flour 2 medium British Lion eggs 2 tbsp sunflower oil; 2 medium British Lion eggs 1 tsp white wine vinegar

Veggie Fritter Toppers

This egg-topped fritter tower is an all-round family pleaser. It’s a fun way to serve protein-packed eggs whilst stacking up their veggie intake. A little tip; serve your egg topper runny so the fritters can be dunked! Healthy food has never been so fun.

Click here for more simple twists on everyday eggs.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.

Vegetarian

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Ingredients

100g tinned sweetcorn
75g cold mashed potato
50g carrot, peeled and grated
50g courgette, grated
4 spring onions, diced
½ clove garlic, crushed
25g Parmesan cheese, grated
1 tbsp sweet chilli sauce
40g self-raising flour
2 medium British Lion eggs
2 tbsp sunflower oil

Poached egg

2 medium British Lion eggs
1 tsp white wine vinegar

Method

Puree half of the sweetcorn in a food mixer.
Beat the eggs in a mixing bowl. Add the sweetcorn puree and the remaining fritter ingredients, except the oil.
Heat the oil in a frying pan. Take spoonfuls of the mixture and fry them for 2 to 3 minutes on each side until lightly golden. Do this in two batches. Set aside and keep warm.
Bring a pan of water to the boil and add the vinegar. Lower the heat to a gentle simmer.
Crack an egg into a bowl. Stir the water to create a gentle whirlpool and slowly tip the egg into the centre. Repeat for the second egg.
Poach each egg for 3 to 4 minutes, then lift each egg out with a slotted spoon and drain on kitchen paper.
For each portion, stack 4 fritters and add your egg topper.