SPICED VEG PATTIES WITH POACHED EGGS
These patties are packed with vegetables, and are baked rather than fried. Hands-on time 25min. Cooking time about 20min. Serves 4
1 small sweet potato, about 175g (6oz), coarsely grated 1 medium courgette, coarsely grated 2tbsp chipotle paste, we used Discovery 75g (3oz) ground almonds 195g tin sweetcorn, drained Small bunch coriander, chopped Bunch spring onions, finely sliced 6 large eggs 2 avocados, peeled, stoned and chopped Zest and juice 1 lime
1 Preheat the oven to 190°C (170°C) mark 5. Line two baking sheets with baking parchment.
2 In a bowl, mix the sweet potato, courgette, chipotle paste, almonds, sweetcorn, most of the coriander, half the spring onions, 2 eggs and some seasoning.
3 With wet hands, form into 12 patties and arrange on prepared baking sheets, spacing about 4cm (1½in) apart. Cook in the oven for 20min until golden. Bring a large deep pan of water to the boil.
4 Meanwhile, in a small bowl, mix the avocados with the remaining coriander, spring onions and lime zest and juice. Set aside.
5 Reduce the boiling water temperature to a simmer. Crack an egg into a ramekin, then neatly tip the egg into the simmering water. Working quickly, repeat with the 3 remaining eggs. Poach for 4min – or until, when lifted out with a slotted spoon, the whites feel firm, but the yolk remains soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
6 Per person, serve three patties topped with a poached egg and a quarter of the avocado mixture. PER SERVING 511cals, 20g protein, 36g fat (7g saturates), 23g carbs (9g total sugars), 8g fibre