Peas and Potato Fritters with Poached Eggs

Serves 4

4 Points® per serving

Ingredients

500g maris piper, potatoes, cut into small chunks
300g peas, fresh or frozen
100g salad leaves, to serve
5 medium eggs
2 tbsp plain four
1 tbsp fresh chives, snipped
1 tbsp fresh parsley, finely chopped
1 tbsp white wine vinegar
Calorie-controlled cooking spray

Method

Step 1: Preheat the oven to 180ºC, fan 160ºC, gas Mark 4.
Step 2: Put the potatoes in a medium pan of boiling water and cook for 15-20 minutes until tender. Add the peas for the final 2 minutes. Drain and roughly mash the potatoes and peas together.
Step 3: In a large bowl, combine the potato and pea mash with 1 of the eggs, the herbs and flour. Season to taste. Form the mixture into 8 patties.
Step 4: Mist a large non-stick frying pan with the cooking spray. Cook the patties for 2 minutes on each side. Transfer to a baking tray to keep warm whilst the remaining patties are being fried.
Step 5: Lightly mist the egg poachers with the cooking spray and break one egg into each well.
Step 6: Place the removable tray back onto the egg cooker, with the egg poachers on top, and close the lid.
Step 7: Once the cooking process has completed, use a wooden spatula to carefully remove the eggs from the poachers. Season to taste.

Serve 2 fritters per portion topped with a poached egg and the salad on the side.

Note The fritters can be made in advance and refrigerated for up to 12 hours before frying.