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Carrot fritters with poached eggs

Carrot fritters with poached eggs


A great lunch or lighter dinner, this recipe shows the versatility of Co-op British veg

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1410kj 337kcal
  • Fat
    Med 23%
  • Saturates
    Low 18%
  • Sugar
    Low 23%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 32g


  • 400g Co-op British carrots, peeled and coarsely grated
  • 200g Co-op British leeks, trimmed and finely shredded
  • 1 onion, thinly sliced
  • 1 tsp cumin seeds
  • 100g Co-op plain flour
  • 6 Co-op British eggs
  • 100ml Co-op semi-skimmed milk
  • 2 tbsp vegetable oil
  • 2 baby gem lettuces, shredded


  1. Put the carrot, leek, onion, cumin and flour into a large bowl and mix
  2. Beat two of the eggs with the milk, add to the bowl and mix again
  3. Heat half the oil in a large frying pan over a medium heat
  4. Drop 4 large spoonfuls of the mixture into the pan, keeping separate
  5. Press down to form 4 flat cakes and cook for 5 mins on each side, until golden
  6. Keep warm, then use the rest of the oil to cook the remaining batter
  7. Bring a large pan of water to the boil
  8. Crack the eggs into a small cup one at a time and gently lower into the water
  9. Keep the water at a gentle simmer and poach for 4 mins each
  10. Serve 2 fritters per person, topped with a poached egg and the shredded lettuce on the side

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