1/2 medium onion (approx 185g each), finely sliced
100g feta, crumbled
2 medium carrots, peeled and grated
2 small baking potatoes, peeled and grated
4 free range medium eggs
4 tbsp breadcrumbs
4 tsp olive oil
1 tsp vinegar
2 tbsp plain white flour
To make the vegetable fritters, squeeze the grated potato and carrot dry. Set aside for 5 minutes to allow excess moisture to collect, then squeeze again. Mix together the carrot, potato, onion, breadcrumbs and feta in a bowl. Season with salt and pepper. Separate 2 of the eggs and stir the egg yolks into the vegetable mixture. In a separate bowl, whisk the egg whites until they form soft peaks and fold in to the vegetable mixture.
Divide the mixture into 6 portions and flatten each into 8-10cm round fritters. Dip each fritter into the flour and shake off any excess. Heat the oil in a large frying pan and cook the fritters in batches for 4 minutes on each side, or until golden brown. Remove and drain on kitchen paper.
Meanwhile, to poach the eggs, bring a deep pan of water to the boil. Add the vinegar and gently swirl the water around the pan to make a whirlpool. Crack one egg into the middle of the whirlpool and simmer for four minutes. Carefully remove the egg with a slotted spoon. Swirl the water again and repeat with the other egg.
Serve 3 fritters per person topped with the poached eggs.