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Perfect Poached Eggs with Pumpkin & Chickpea Fritters

May 17, 2016

Poached eggs are a versatile, easy and nutritious meal at any time of the day.  I often love them on sourdough with smashed avocado and rocket.  The easiest way to make perfect eggs is to boil water in a medium saucepan, add a splash of white vinegar, crack the egg onto a saucer and gently drop into the water that you are constantly stirring.  Set the timer for 3 minutes and continue to stir for a few seconds until you notice the egg come together. Once the 3 minutes is up, drain the egg on paper towel before serving.  Cooking time may vary slightly depending on the size of the egg and if it is at room temperature or not.

 

Today I made some pumpkin and chickpea fritters.  They were really easy, and taste great with the gooey egg and some chutney or home made zucchini kasundi.

 

Pumpkin & Chickpea Fritters

 

1 1/2 cups mashed cooked pumpkin

400g tin chickpeas, drained

1 egg

1/3 cup rice flour

1 tablespoon apple cider vinegar

1/2 teaspoon cayenne pepper

1 teaspoon paprika

salt and pepper

parsley or coriander leaves, to taste

 

Put all ingredients in a food processor and mix until smooth.  Heat oil in a pan, add large spoonfuls, flatten slightly and allow to brown on one side.  Sprinkle some sesame seeds over the top before flipping over carefully as they are quite delicate if the pan is not hot enough. Cook until browned on the other side.  Serve with a poached egg, avocado, tomato, greens and kasundi or even greek yoghurt.  Makes approx. 12-15 fritters.

 

 

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