A hearty breakfast or the perfect brunch. This Moroccan inspired recipe uses our tasty Moroccan falafels, a cucumber salad with a kick and soft poached eggs to give you a delicious alternative to the usual.
For the falafel fritters
1 pack of Cauldron Moroccan Spiced Falafel Bites
1 carrot, grated
10g fresh coriander, de-stalked and chopped
2 spring onions, finely chopped
1 clove of garlic, crushed
4 tbsp gram flour, plus extra for dusting
½ tsp sea salt
½ tsp ground black pepper
2 tbsp olive oil
1 handful of fresh baby spinach
For the cucumber salad
½ cucumber, chopped
¼ red onion, finely chopped
½ red chilli, de-seeded and finely chopped
½ tbsp white wine vinegar
½ tbsp lime juice
½ tbsp extra virgin olive oil
Salt and black pepper to taste
For the poached eggs
1 tbsp white wine vinegar
½ tsp salt
2-3 medium eggs, cracked into ramekins
Pinch of red chilli flakes
Crumble the falafels in a bowl. Add the carrot, coriander, spring onions, garlic and flour and stir until combined. Season to taste and mould the mixture into 8 round patties, approximately 1½ cm thick. Dust each patty with extra flour before frying.
To prepare the cucumber salad, assemble all the ingredients in a bowl and mix well. Cover until needed.
Pour the olive oil in to a frying pan and place on a medium heat. Add the patties to the pan and cook for 4-5 minutes on each side, until golden. Remove from the pan and set aside.
Meanwhile, for the poached eggs, bring a saucepan of water to the boil and add the white wine vinegar and salt. Once boiling, stir the water with a spoon to create a small whirlpool. Drop the eggs into the centre of the whirlpool one by one. Reduce to a low-medium heat and cook the eggs for 3 minutes. Remove from the pan.
To serve, place the fritters on a bed of baby spinach and cucumber salad and top with poached eggs and a pinch of chilli flakes.