Ras el hanout sweet onion fritters with poached eggs and chilli-mango chutney
Ingredients
Metric
Imperial
Onion fritters
- 100g of gram flour
- 1 tsp ras el hanout
- 1 tsp baking powder
- 100ml of water
- salt and pepper to taste
- 2 large sweet onions, thinly sliced
- 2 tbsp of olive oil
Chilli-mango chutney
- 1 ripe mango, diced
- 1 red chilli, finely chopped
- 1 tbsp of lime juice
- 1 tsp honey
Poached eggs
- 1 tbsp of white wine vinegar
- 4 large eggs
Garnish
SAVE RECIPE
Method
1
In a bowl, mix the gram flour, ras el hanout, baking powder and water then season with salt and pepper. Stir in the sliced onions
- 100g of gram flour
- 1 tsp ras el hanout
- 1 tsp baking powder
- 100ml of water
- salt and pepper to taste
- 2 large sweet onions, thinly sliced
2
Heat the olive oil in a pan and spoon in the batter to make 8 small fritters. Fry for 3–4 minutes on each side until golden and crispy
- 2 tbsp of olive oil
3
Combine the mango, chilli, lime juice and honey in a bowl. Set aside
- 1 ripe mango, diced
- 1 red chilli, finely chopped
- 1 tbsp of lime juice
- 1 tsp honey
4
Bring a pan of water to a gentle simmer, add vinegar and swirl the water. Crack in the eggs and poach for 3 minutes. Remove with a slotted spoon
- 1 tbsp of white wine vinegar
- 4 large eggs
5
Stack the fritters, top with a poached egg, spoon over the chilli-mango chutney and garnish with fresh coriander
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