Prep 15 min
Cook 20 min
Serves 2
100g sweet potato, peeled and julienned (or grated)
½ red pepper, de-seeded and finely sliced
½ courgette, julienned
3 spring onions, finely sliced, greens and whites kept separate
2 tbsp black sesame seeds
100g plain flour
2 tbsp cornflour
2 Freshlay Farms Golden Yolkers
100g streaky bacon slices
Vegetable oil
2 cloves garlic, peeled and finely chopped
250g cherry tomatoes, quartered
1 tsp soy sauce
1 tbsp gochujang paste
Take a large mixing bowl and tip in the following ingredients: sweet potato, red pepper, courgette, spring onion whites, a generous pinch of salt, black sesame seeds, plain flour and cornflour. Add 100ml-120ml water and mix until everything is well combined, then set aside.
Put your eggs into a pan of boiling water and cook for six minutes (for soft-boiled), then drain and add to a bowl of iced water to stop the cooking. Peel and halve.
Meanwhile, heat your oven to 220C (200 fan)/425F/gas 7 and line a tray with non-stick baking paper. Add the bacon, then put in the oven for 10-12 minutes or until crispy.
In a medium, wide-based pan, add a drizzle of vegetable oil, then add the chopped garlic and cook for 1-2 minutes or until fragrant. Add in the quartered cherry tomatoes. Cook for 5-6 minutes then add the soy sauce and gochujang, and continue to cook until you reach a thick chutney consistency, then remove from the heat.
Heat a large, deep frying pan over a medium-high heat. Add a generous amount of vegetable oil (enough to cover the base of the pan in a ½cm layer). Your fritter mixture should have a thick pancake consistency, but add a splash more water if needed. Once the pan is hot, spoon in six mounds of the mixture. Cook for 2-3 minutes and when brown on the underside, turn over and cook for three minutes more until golden.
Serve the crispy vegetable fritters alongside the bacon and the gochujang and tomato chutney, and top with the halved, Freshlay Farms Golden Yolkers eggs.
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