Bulgur & spinach fritters with eggs & tomato chutney

Serves 4 Prep 20 mins Cook 20 mins

100g bulgur wheat 250g spinach 2 tsp ground cumin 1 onion, finely chopped (reserve

2 tbsp for the chutney) 1 garlic clove, chopped 85g fresh breadcrumbs 5 eggs, 1 beaten 1 tbsp vegetable oil, plus extra

FOR THE CHUTNEY 5 tbsp sugar 50ml white wine vinegar 2 tbsp finely chopped onion (see above) 250g cherry tomatoes, halved salad leaves, to serve

1 First make the chutney. In a small saucepan, heat the sugar, vinegar and some salt. Boil for 1 min, then add the onion and tomatoes. Simmer for 1 min, then remove from the heat and set aside.

2 Boil the bulgur wheat in plenty of water until tender – about 5 mins. Drain well and tip into a bowl. Put the spinach in a colander and pour over boiling water. Cool under the cold tap, then squeeze out water. Chop and add to the bulgur with the cumin, onion, garlic and breadcrumbs. Tip half into a food processor and blitz to form a chunky paste. Return to the remaining half with the beaten egg and season. Mix, shape into eight patties and chill until ready to cook.

3 Heat oven to 200C/180C fan/gas 6. Heat the oil in a non-stick frying pan and fry the fritters in two batches until crisp on both sides. Meanwhile, lightly oil a four-hole Yorkshire pudding tin and put in the oven to warm up. Remove and carefully crack an egg into each hole, then bake for 3- 4 mins until done to your liking. Use the tip of a knife to help lift out the eggs, then serve with the fritters, chutney and some salad leaves. PER SERVING 465 kcals, fat 16g, saturates 3g, carbs 63g, sugars 30g, fibre 4g, protein 18g, salt 1g