Root veg & lentil fritters with poached eggs, chilli butter & garlic yogurt
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a recipe I absolutely love making when I want something that feels restaurant quality but comes together in under an hour. Roasted root vegetables and protein packed lentils make these fritters deeply satisfying, and the best part is how forgiving they are to make. Lentils are brilliant for keeping you full thanks to their fibre content, which means this dish works brilliantly for lunch or dinner. Top everything with a runny poached egg, a drizzle of fiery chilli butter, and cooling garlic yogurt, and you've got something special. It's the kind of meal that looks fancy but honestly couldn't be simpler, and most of the ingredients you probably have on hand already.
Ella x
Ingredients
- 125 gramsessential carrots(scrubbed and coarsely grated)
- 100 gramsessential parsnips(scrubbed and coarsely grated)
- 1essential onion(coarsely grated)
- 400 gramsessential lentils in water(can Essential Lentils, drained )
- 5essential free range white eggs
- 2 tspsmoked paprika
- 70 gramsessential plain flour
- 20 gramsfresh dill(chopped, any tough stalks discarded)
- 2 tbspessential sunflower oil(Essential Sunflower or Olive Oil)
- 2 tbspessential butter
- 1 tspchilli flakes
- 200 gramsessential greek style yogurt
- 1 clove/sgarlic(crushed)
Detail level
Instructions
- 1
Mix the carrot, parsnips and onion in a large bowl. Mix in the lentils, 1 beaten egg, 1 tsp paprika, the flour and ½ the dill, then season.
- 2
Heat 1 tbsp oil in a large frying pan, then add 6 heaped tbsp of the mixture. Flatten and fry for about 3 minutes on each side, until golden and cooked through. Repeat with the remaining 1 tbsp oil and the mixture, then keep warm in a low oven.
- 3
Fill a wok or saucepan 2/3 of the way with water and bring to a boil. Lower the heat and break in the eggs. Simmer for 3-4 minutes, until the whites are opaque. Lift the eggs out onto a plate lined with kitchen paper.
- 4
Meanwhile, as the eggs poach, melt the butter in the fritter pan and add the chilli flakes and remaining paprika. Heat gently for a minute or so until foaming, then set aside. In a small bowl, mix the yogurt with the garlic and most of the reserved dill. Season. Serve 3 fritters per person, topped with an egg, some garlic yogurt, the smoky, spicy butter spooned over, and the remaining dill.
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